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Bacon and Vegetable Risotto

Look for precooked bacon strips in the deli meat case of your supermarket. Choose plain bacon for this recipe. (Maple-flavored bacon is too sweet.) Serve this risotto with a salad of bagged exotic greens and the vinaigrette dressing
Portions:4
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Ingredients

  • 1 package 2 to 3 ounces precooked bacon strips
  • 1 package 5.4 ounces chicken risotto mix
  • 1 cup frozen peas
  • 1 tablespoon minced fresh cilantro

Instructions

  • Place the bacon strips in a hot skillet and heat 1 minute to crisp.
  • Remove from skillet, cut into 1-inch squares, and set aside.
  • Prepare the risotto according to package directions, adding the peas with the risotto seasonings.
  • Cook the risotto as the package directs, stirring occasionally.
  • When the rice is tender, stir in the bacon and cilantro.

Notes / Tips / Wine Advice:

Vary It!

Sprinkle 2 tablespoons grated Parmesan cheese into the dish along with the bacon and cilantro. Also, replace the bacon with a cup of leftover cooked, diced chicken breast meat or a 6-ounce package of cooked, diced chicken breast if you prefer. A cup of cooked, diced chicken breast meat is the equivalent of 1 small, raw chicken breast half.
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Course Pork / Rice