I love a good risotto, paired with a salad, it can make for the perfect meal. Unfortunately I don’t make it very often for one reason, it can be very time consuming. This being said we have now entered the age where Hazel loves to help in the kitchen. Meaning I can give her the daunting task of repeatedly string the risotto as it thickens, (of course with my supervision). I also attempting to make less separate meals for her, and when I whipped this up last week, she polished off her dish with little to no fuss. A huge win all around I think!
- 4 Cups Chicken Broth
- 1 TBSP Olive Oil
- 2 Garlic Cloves
- 1 Cup Arborio Rice
- 1/2 Cup White Wine
- 1 Cup cooked and chopped bacon
- 1 Cup Frozen Peas
- 1 Cup Diced Mushrooms
- 1/2 Cup Freshly grated Parmigiano-Reggiano cheese
- 1 TBSP Butter
- In a large pot bring your chicken broth to a simmer.
- In a medium sized saucepan, heat oil over medium high heat.
- Once heated add garlic and sauté until garlic softens.
- Add rice to pan and stir constantly. Rice will turn opaque as it heats up.
- Pour in the wine and continue to stir as the rice absorbs the liquid.
- Lower heat and continue to stir, slowly adding in the broth, ladle by ladle. Ensure the broth is fully absorbed before adding in the next ladle.
- When you are about half way through adding the broth, add in your mushrooms, bacon and peas and continue to stir.
- Once the broth is fully absorbed remove from heat and stir in cheese and butter.