Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 large onion, thinly sliced
- 4 slices of Turkey Bacon, chopped
- 2 tablespoons olive oil
- 1/2 cup dry apple vinegar (optional)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over medium heat until warm.
- In a large skillet, cook the chopped turkey bacon over medium heat until crispy (about 5–7 minutes). Remove with a slotted spoon and drain on paper towels.
- In the same skillet, add olive oil and sliced onions. Cook on medium-low heat for about 20–25 minutes until golden brown and caramelized.
- Toast the Arborio rice in the same skillet for 2–3 minutes while stirring frequently.
- If using, deglaze with apple vinegar and stir until absorbed.
- Gradually add warm broth one ladle at a time, stirring frequently until absorbed before adding more (about 18–20 minutes).
- Once creamy and al dente, stir in caramelized onions, turkey bacon, butter, and Parmesan cheese until melted.
- Adjust seasoning as needed; serve hot garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg