Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 large onion, thinly sliced
- 4 slices of Turkey Turkey Bacon, chopped
- 2 tablespoons olive oil
- 1/2 cup dry apple vinegar (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, warm the chicken or vegetable broth over medium heat.
- In a large skillet, cook the chopped Turkey Turkey Bacon until crispy; remove and set aside.
- In the same skillet with a bit of turkey fat, add olive oil and caramelize the onions until golden brown.
- Toast the Arborio rice in the skillet for a few minutes until lightly colored.
- If using, add apple vinegar and allow it to absorb.
- Gradually stir in warm broth one ladle at a time, allowing the rice to absorb liquid before adding more.
- Combine caramelized onions and crispy Turkey Turkey Bacon into the creamy risotto along with butter.
- Finish with grated Parmesan cheese; adjust seasoning as needed.
- Serve hot garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 35mg