Risotto with bacon and walnuts
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 236, total fat 10 G., saturated fats 2 G., proteins 5 G., carbohydrates 31 G., fiber 1 G., cholesterol 5 mg, sodium 505 mg, sugar 5 G.
Calories 236, total fat 10 G., saturated fats 2 G., proteins 5 G., carbohydrates 31 G., fiber 1 G., cholesterol 5 mg, sodium 505 mg, sugar 5 G.
This aromatic risotto gets its luxurious, velvety texture from starchy Arborio rice and a generous helping of Parmesan, which melts and coats the rice like a creamy sauce. The risotto is topped with bacon, and its flavor is enhanced by a sweet-tart balsamic reduction and walnuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Balsamic sauce
- 1 cup balsamic vinegar
- 1 teaspoon of honey
Risotto
- 6 cups vegetable broth
- 1/4 cup olive oil + extra for drizzling
- 0.5 cup finely chopped onion
- 1/4 cup diced bacon
- 1.5 tbsp. Arborio rice
- 1/3 cup finely grated Parmesan
- 1/4 cup chopped walnuts
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Recipes with similar ingredients: balsamic vinegar, honey, bouillon, onions, bacon, Arborio rice, Parmesan cheese, walnuts
Cooking the dish according to the recipe:
- Combine the balsamic vinegar and honey in a saucepan and bring to a boil. Immediately reduce the heat and continue to simmer, stirring occasionally, until the sauce has reduced by two-thirds, 20-30 minutes. Set aside to cool and thicken.
Risotto:
Bring the vegetable broth to a boil in a large saucepan. Place the large soup pot or Dutch oven over medium heat and add the olive oil. Add the onion and bacon and cook, stirring occasionally, until the bacon and onion are softened but not browned, about 8 minutes.- Add the rice and season generously with salt. Stir until the rice is toasted, about 3 minutes. Add the hot broth to the rice, about 1 cup at a time, and stir slowly until all the broth is absorbed and the rice is al dente, about 20 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Divide the risotto among 4 bowls and top with chopped walnuts, balsamic vinegar, and olive oil. Serve.
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