- 6
Ingredients
- 1/2 C. Red Onion, chopped
- 2 Tbsp. Olive Oil
- 3 Fresh Sage Leaves, finely snipped
- 21/2 C. Uncooked Arborio Rice
- 2 C. Roma Tomatoes, seeded, chopped & drained
- 6 C. Chicken Broth
- 1 5-6 oz. Pkg. Fresh Baby Spinach
- 2 C. Shredded Cooked Chicken
- 1 C. Freshly Grated Pecorino Romano Cheese
- 4 Slices Cooked Bacon, chopped
Preparation
Step 1
In a heavy 4 qt. pot, cook red onion in hot oil over med. heat till tender. Add sage, cook & stir for 1 min. Add rice; cook & stir for 3-4 min. or till rice is lightly browned. Stir in tomatoes. Meanwhile, in a lg. saucepan, bring 6 C. broth to boiling; reduce heat & simmer. Slowly add 1 C. of the broth to rice mixture, stirring constantly. Continue to cook & stir over med. heat till liquid is absorbed. Add 3 C. more broth, 1/2 C. at a time, stirring constantly. Continue to cook & stir till liquid is absorbed. Stir in spinach & chicken. Add enough of the remaining broth, 1/2 C. at a time, cooking & stirring just till rice is tender. ( This should take approx. 25 min. total. ) Transfer risotto to a serving platter. Sprinkle with cheese & bacon. Serve.