Bacon and Sweet Pea Risotto
What You'll Need:
6 slices regular-cut bacon ( not thick cut )
4 oz cream cheese, cubed into 1/2' cubes
1 1/2 cup arborio rice
1 cup frozen peas
1 small white onion, finely chopped
4 cloves garlic, finely chopped ( or from jar )
36 oz chicken broth
3/4 cup shredded parmesan cheese
In a large skillet, cook bacon under medium (5) heat. KEEP BACON GREASE IN SKILLET. Set cooked bacon strips on a paper towel on top of a plate. Chop bacon into 1/2-inch pieces.
Slightly lower heat (4-4.5). Cook onion in the bacon grease and toss around until it turns light brownish, about 3 minutes.
Add all of the arborio rice and chopped garlic. Toss around in skillet until rice is opaque, about 3 minutes.
Once rice is opaque, add 1 cup of chicken broth. Toss around until well-absorbed by rice. Continue adding broth, one cup at a time, until it has all been absorbed by rice. Add cream cheese cubes in with the last cup of chicken broth.
Stir frozen peas into the rice and toss around, mix well for about 3 minutes until cooked.
Remove risotto from heat and add in chopped bacon and parmesan cheese. Mix in well and let sit for about 4-5 minutes.