Bacon & Veggie Risotto

Thank you Pinterest for the inspiration for the recipe I made last night. This turned out great and we have a lot of leftovers to enjoy. Here is the link to the original recipe but I of course altered it a bit. I will for sure make this again and try out other veggie combos. Keep in mind this isn't a dish that you can walk away from while preparing as it requires a ton of stirring. So worth the elbow grease though. Yummy!

Yield: 6 entre sized portions

Ingredients
2 cups arborio rice

1/4 cup olive oil

6 cups chicken stock

1 cup dry white wine

1 small onion, chopped

1/2 cup bacon crumbs (cooked!)

1 small zucchini, chopped

1 medium head of broccoli, chopped

1/2 cup of fresh grated parmesan cheese

Pepper and sea salt to taste

 

Method

Chop veggies to desired size and set aside. Bring stock and wine to a simmer in a medium sauce pan and let it simmer until it is entirely used up. In a frying pan heat olive oil and cook onions until tender, about 4 minutes. Add Arborio rice and cooked bacon to fry pan and coat with the olive oil and cook for about 4 minutes, stirring often. Add one ladle of stock mixture at a time to the frying pan and stir constantly until liquid is mostly gone (about 2 mins). Add another ladle full do continue the same process until there is about two ladle-fulls left to add. At this point add your cheese, veggies, sea salt and pepper with the remaining stock mixture. Continue cooking until most liquid is gone. Don't let it dry out too much. This should take 30-35 minutes. Serve immediately. So yummy!