Creamy Goat Cheese Risotto with Bacon
Servings: 8 servings
Calories: 273kcal
This Creamy Goat Cheese Risotto with Bacon is the most delicious side dish and such a fun change up from the usual! It is flavor packed and comes together so easy in one skillet!
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Ingredients
- 40 oz. chicken broth can also use vegetable broth
- 1 Tbsp salted butter (14g)
- 1/2 small onion (50g) finely diced
- 4 slices bacon (28g) uncooked and diced
- 1 bunch thyme finely diced
- 1/2 cup white wine (120g)
- 2 cups arborio rice (400g) uncooked
- 2 oz. goat cheese (56g) use the goat cheese log for this (not already crumbled)
- 2 oz. parmesan cheese (56g) freshly grated (56g)
- 1.5 cups frozen sweet peas (200g)
- 1/4 tsp truffle salt
- 1/8 tsp freshly cracked black pepper
- Freshly grated parmesan cheese for serving
Instructions
- Add the chicken broth to a small pot and set to medium-low heat to warm.
- In a separate pan, add the butter and set to medium heat. Add the onion, bacon and thyme and sauté until the onion is tender, about 6-8 minutes. Add the rice and increase the heat so it almost fries.
- After a minute, add the wine and keep stirring.
- Decrease the heat to a high simmer and add a cup of the chicken broth. Keep adding the broth gradually, stirring constantly and allowing the broth to be absorbed completely before adding more.
- Add the peas once you only have a little of the broth left. Continue to stir until the rice is al dente, then season with salt and pepper.
- Remove from heat and stir in the parmesan and half of the goat cheese. Taste and add additional salt or pepper to taste. Sprinkle the remaining goat cheese over the top along with additional freshly grated parmesan, if desired, and enjoy!
Notes
Adapted from Jamie Oliver’s Pea and goat’s cheese risotto recipe.
Nutrition
Serving: 1cup (195g) | Calories: 273kcal | Carbohydrates: 43.2g | Protein: 10.4g | Fat: 6.5g | Saturated Fat: 3.4g | Fiber: 1.2g | Sugar: 1.4g