Cheddar Bacon Scallion Risotto
Creamy, indulgent, and bursting with bold flavors, this Cheddar Bacon Scallion Risotto is the ultimate comfort food with a gourmet twist. Made with tender Arborio rice slowly simmered in a rich chicken or vegetable stock, this dish achieves its signature creamy texture through careful stirring and a splash of dry white wine. The addition of sharp cheddar cheese ensures a velvety, tangy finish, while crumbled crispy bacon and fresh scallions lend a smoky, savory crunch and a pop of freshness. Perfect for a cozy dinner or even an elevated side dish, this risotto offers a wonderful balance of textures and flavors. Ready in just 45 minutes, it’s an ideal recipe for busy weeknights or casual entertaining that doesn’t skimp on elegance or satisfaction.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 3 cloves Garlic cloves, minced
- 0.5 cup Dry white wine
- 1.5 cups Sharp cheddar cheese, shredded
- 6 slices Cooked bacon, crumbled
- 0.5 cup Scallions, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat until warm. Keep it on low heat throughout the cooking process.
In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the Arborio rice, and toast it for 2-3 minutes, ensuring it is well coated in the butter and oil.
Pour in the dry white wine and stir constantly until the wine is fully absorbed by the rice.
Begin adding the warm stock to the rice, one ladleful at a time, stirring constantly. Allow each ladleful of stock to be absorbed before adding the next. This process should take about 20 minutes.
Once the rice is tender and creamy, remove the skillet from heat. Stir in the shredded cheddar cheese until fully melted and incorporated.
Mix in the crumbled cooked bacon and sliced scallions, reserving a small amount of each for garnish if desired.
Season the risotto with salt and black pepper, adjusting to taste.
Serve immediately, garnished with the reserved bacon and scallions for an extra pop of flavor and color. Enjoy!
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7568 mg | 329% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.4 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1430 mg | 110% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1538 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
