Ingredients
Equipment
Method
Directions
- In a large pot over medium heat, cook diced bacon until crispy, about 8-10 minutes. Remove the bacon and set aside.
- Lower the heat to medium-low and add thinly sliced onions. Cook for 30-40 minutes until caramelized.
- Add minced garlic and fresh thyme to the pot, sautéing for an additional 2-3 minutes until fragrant.
- Stir in 1 1/2 cups of Arborio rice, toasting it for 2-3 minutes until slightly translucent.
- Gradually add warm broth to the pot, one cup at a time, stirring continuously for about 20-25 minutes.
- Fold in the crispy bacon, butter, and Parmesan cheese once the rice is tender.
- Remove from heat and serve, garnishing with additional Parmesan or fresh thyme if desired.
Nutrition
Notes
This risotto is perfect for meal prep and can be customized for various dietary needs.
