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French Onion and Bacon Risotto

Name: French Onion and Bacon Risotto
Prep time: 50 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 5 tablespoons butter; 3 medium onions, thinly sliced (3 cups); 1 carton (32 oz) Progresso™ beef flavored broth; 1 1/2 cups uncooked arborio rice; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese; 6 slices bacon, crisply cooked, crumbled (1/2 cup)

5 Ratings

5 Reviews

Kitchen Tested

Prep 50 min
Total 50 min
Servings 4

Conquer your fear of making risotto at home—it’s time. Sure, risotto fares a little on the fancy side, but it’s totally doable and more worth it than ever, thanks to this version filled with caramelized onions and topped with crispy bacon.

By Tablespoon Kitchens

Updated November 5, 2018

Ingredients

5 tablespoons butter
3 medium onions, thinly sliced (3 cups)
1 carton (32 oz) Progresso™ beef flavored broth
1 1/2 cups uncooked arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
6 slices bacon, crisply cooked, crumbled (1/2 cup)

Steps

1

In 12-inch skillet, heat 2 tablespoons of the butter over high heat. Add onions; cook 5 to 7 minutes, stirring frequently, until tender. Reduce heat to medium; cook 15 to 20 minutes, stirring occasionally, until onions are deeply browned. Transfer onions to bowl.
2

Meanwhile, in 2-quart saucepan, heat broth over medium heat until hot. Reduce heat to low; keep hot while cooking rice.
3

In 4-quart saucepan, heat 1 tablespoon of the butter over medium-high heat. Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook 1 to 2 minutes, stirring constantly, until wine is absorbed.
4

Reduce heat to medium. Stir in 1 1/2 cups of the hot broth mixture; cook uncovered 5 to 7 minutes, stirring frequently, until broth is absorbed. Stir in another 1 1/2 cups of the broth mixture; cook uncovered 5 to 7 minutes longer, stirring frequently, until broth is absorbed.
5

Stir in remaining 1 cup broth. Cook 5 to 7 minutes, stirring frequently, until rice is just tender. Stir in caramelized onions, Parmesan cheese, 1/4 cup of the cooked bacon and remaining 2 tablespoons butter. Stir vigorously until rice is creamy. Serve immediately, garnished with remaining 1/4 cup bacon. Serve with more Parmesan cheese, if desired.

Heating the broth helps the rice cook evenly in a short amount of time.
Arborio rice is a high-starch, short-grained Italian rice often used for making risotto. Find it in the rice and beans aisle of the grocery store.

Nutrition Facts

Serving Size: 1 Serving

Calories: 570

Calories from Fat: 210

Total Fat: 23g; 35%

Saturated Fat: 13g; 65%

Trans Fat: 1/2g

Cholesterol: 60mg; 20%

Sodium: 1370mg; 57%

Potassium: 280mg; 8%

Total Carbohydrate: 72g; 24%

Dietary Fiber: 2g; 8%

Sugars: 5g

Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 6%; 6%

Calcium: 20%; 20%

Iron: 15%; 15%

Exchanges:

4 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 4 Fat;