White cheddar and bacon risotto

By KeyIngredient

Ingredients

• 4 cups unsalted chicken stock
• 2 fresh thyme sprigs
• 2 bacon slices
• 1 1/4 cups diced onion
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup frozen green peas, thawed
• 1 teaspoon finely chopped fresh thyme
• 3 ounces white cheddar cheese,shredded (3/4 cup)
• 1/4 cup thinly sliced green onions

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Step 1
Bring stock and thyme sprigs to a simmer in a saucepan over medium; keep warm over low.

Step 2
Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock; discard thyme sprigs. Stir in salt and pepper.

Step 3
Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls; top with green onions and bacon.