After making this meal, I told one of my friends, “When I cheat, I cheat big.” Since I am lactose intolerant and don’t react well to grains, I usually don’t eat 90% of what is in this meal. The first night I made this, I was home alone on a Friday night and knew I wouldn’t be headed out anywhere (so I’d be safe when I got sick). I know you may be thinking ‘why would you want to go through this?’, but sometimes, I just want cheese. Simple as that.
This meal was so worth it. I wanted a rich, cheesy, but not heavy, risotto. I’ve made this with brown and white rice, and it really doesn’t make a difference (the white rice is prettier if that helps you decide).
4-6 Slices of Bacon (Chopped)
½ Onion (Chopped)
1 Tbs Thyme
¾ Cup White Wine
1 ½ Cups Arborio Rice
4 Cups Chicken Broth (I make my own or you can use store bought, try to get Low Sodium/Organic)
½-1 Cup Frozen Peas (Whatever amount you prefer)
½ Cup Goat Cheese
1/3 Cup Parmesan Cheese
Salt & Pepper
Butter as needed
Add Chopped Bacon into pot and begin to cook on medium heat. When it is cooked, remove bacon and set aside.
Add chopped onion and thyme to the pot and cook in bacon grease. If the pot gets too dry, add ½ Tbs of butter as needed. Cook until onion is clear and soft.
Add rice to the pot, stir, and cook on high heat for 2 minutes. Add more butter as needed.
Pour White Wine into the pot and stir. Add a pinch of Salt.
Add 1 Cup of Broth to the pot and bring to a boil, then turn down to a high simmer. Continue to stir. When the liquid has boiled away, add another cup of broth and repeat the process. When you’ve added your last cup of broth, the rice should be close to being cooked all the way through. If not, add another cup of broth.
When you pour in your last cup of broth, add the frozen peas. Continue to stir until the rice is soft. Season with Salt and Pepper.
Remove the pot from the heat and stir in the Parmesan and ¾ of the Goat Cheese.
Use the remaining Goat Cheese to sprinkle over the risotto on your plate.