Parmesan and Bacon Risotto

Charles took his last final exam of the semester on Tuesday and I told him I would cook whatever he wanted for dinner on Wednesday to celebrate. We try to eat healthy low fat meals most nights, but sometimes you have to splurge. So I just went for it and cooked exactly what Charles requested: Risotto with Parmesan, Bacon, Mushrooms and Peas.  I promise that I will come up with a healthier risotto recipe in the near future.

I had never made risotto from scratch before, and it was much easier than I expected.  The one thing I would do differently is that I would use a non-stick pan because the risotto did stick to the bottom of the pan a little.  The risotto was creamy and cheesy, and the crisp bacon on top was a very nice contrast.  Be careful not to set your smoke detector off while crisping up the bacon!  I set our alarm off, marking the second time I have set the alarm off this year.  Fortunately Charles was home; I am too short to reach the alarm to turn it off.

Total time: 45 minutes
Serves: 4-6

You will need:
2 cups Arborio Rice
7 slices of bacon diced (divided - set 2 of the slices aside)
1/2 cup freshly grated Parmesan
1/4 cup Peas
1/2 cup Mushrooms
1/4 cup White Wine
2 teaspoons Butter
1 large carton of Chicken Broth

Step 1:
Place 5 diced slices of bacon into a large pot over medium heat.  Heat for 2-3 minutes to render the fat from the bacon.  Once the fat melts add the rice and stir.  If there is not enough moisture and the risotto sticks to the bottom of the pan add a little olive oil to coat the rice.

Step 2:
Pour chicken broth over the rice and stir.  Pour just enough to completely submerge the rice.  Bring to a boil.  Keep the risotto over medium heat, you want the broth to be bubbling steadily.

Step 3:
Once the risotto has absorbed the broth (it takes about 10 minutes), add more broth.  As in Step 2, add just enough broth so that the rice is completely submerged.  Stir to make sure that no rice sticks to the bottom of the pan.

Step 4:
Repeat Step 3

Step 5:
Saute the mushrooms in the butter and white wine.

Step 6:
Once the risotto has absorbed the third addition of broth, add more broth until the rice is submerged.  Also add the sauteed mushrooms and the peas.  Stir.

Step 7:
Cook 2 diced slices of bacon until crispy.

Step 8:
Once the risotto has absorbed the broth the fourth time, add the Parmesan and stir.  Remove from heat and serve with a sprinkle of Parmesan and a bit of the crispy bacon.

Acorn Squash stuffed with Risotto

This might sound fancy, but it is one of my easiest and quickest recipes. The active prep time is only about 15 minutes, the inactive prep time is about 45 minutes.

You will need:

2 Acorn Squash (cut in half, seeds removed)

4 teaspoons Butter

2 tablespoons Olive Oil

Risotto (either Trader Joe's frozen or any boxed cheesy risotto)

1/2 cup Mascarpone Cheese

4 tablespoons Parmesan

Step 1:

Heat oven to 350 degrees. Pour 2 tablespoons Olive Oil on a baking sheet. Place the 4 squash halves on the baking sheet with the inside of the squash facing down. Place in oven.

Step 2:

After 30 minutes flip the squash over. Put 1 teaspoon of Butter in the center of each squash.

Step 3:

Cook the Risotto according to the directions. Add 1/2 cup Mascarpone cheese, this will make the Risotto extra creamy.  Feel free add sauteed mushrooms, asparagus, peppers, or other vegetables to the risotto.

Step 4:

Once the Risotto has cooked and the squash has been baking for an hour, remove the squash from the oven. Spoon Risotto into the center. Top with 1 tablespoon Parmesan.