White Cheddar and Bacon Risotto

I liked this, but it really just tasted like risotto. Maybe we've had it before and I forgot.  I don't know.

I still would have again.  We had with a Caesar Salad.

White Cheddar and Bacon Risotto

Active Time: 29 Mins
Total Time: 29 Mins
Yield : Serves 4 (serving size: 1 cup)

With a flavor reminiscent of loaded potatoes, kids are bound to love this risotto. Frozen peas cook in just two minutes and add a sweet, fresh pop to the dish.

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 (use broccoli because peas are gross)
1 teaspoon finely chopped fresh thyme
3 ounces white cheddar cheese,shredded (3/4 cup)
1/4 cup thinly sliced green onions

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

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.

Nutritional Information
Calories: 408; Fat: 14g; Sat fat: 6g; Unsat fat: 6g; Protein: 17g; Carbohydrate: 50g; Fiber: 5g; Sodium: 519mg; Calcium: 17% DV; Potassium: 5% DV; Sugars: 5g; Added sugars g

Cooking Light, September 2017

10 Smart Points (my additions/subtractions at 4 servings)