Shelly's Recipe

CHEESE-AND-BACON RISOTTO

Category: Rice/Risotto

1/2 cup finely chopped sweet onion
2 tbsp butter
1 tbsp olive oil
1 garlic clove, minced
1 cup uncooked Arborio rice (short-grain)
2 3/4 cups low-sodium chicken broth
1/4 cup dry white wine
1 cup freshly shredded extra-sharp Cheddar cheese
3 tbsp jarred diced pimiento, drained
1/4 to 1/2 cup low-sodium chicken broth
Salt and pepper to taste
1/4 cup cooked and crumbled bacon
2 thinly sliced green onions

Stir together first 4 ingredients a medium-size microwave-safe bowl. Microwave at HIGH 3 minutes. Stir in rice, and microwave at HIGH 2 minutes.

Stir in 2 3/4 cups broth and 1/4 cup wine. Cover tightly with plastic wrap. (Do not vent). Microwave at HIGH 9 minutes. Carefully swirl bowl without uncovering (to incorporate the mixture), and microwave at HIGH 8 minutes. Carefully remove and discard plastic wrap. Stir in cheese, pimiento, and 1/4 cup chicken broth, stirring 30 seconds to 1 minute or until creamy. Add 1/4 cup additional broth, 1 Tbsp. at a time, if necessary, for desired consistency. Season with salt and pepper to taste; sprinkle with crumbled bacon and sliced green onions just before serving. Serves 4 (about 3 cups)