Risotto with bacon and provolone is a tasty main course 🙂
The week started with beautiful weather, and now it truly feels like spring has arrived 😉
This morning I went out to do some shopping, I bought some vegetables: zucchini, agretti, asparagus, peas, and some fruits: pears, apples, and strawberries.
I also bought some veal stew to prepare for today’s lunch.
I didn’t know what to cook for the main dish, but I had some leftovers in the fridge that I needed to use up: bacon and provolone.
I realized it had been a while since I last published rice recipes, so today I prepared it 😀
The bacon and provolone I had were mild, but if you love the smoky flavor, you can use smoked bacon and provolone to make this dish even more flavorful 😛
If you don’t have vegetable broth, you can simply use water. The difference is that water will make the dish lighter and less flavorful, and you will need to add salt to your liking.
If you use vegetable broth, there’s no need to add salt because the broth is already flavorful.
If you want to whet your appetite, this dish is perfect.
P.S.: I also suggest other rice recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 496.88 (Kcal)
- Carbohydrates 69.36 (g) of which sugars 2.14 (g)
- Proteins 16.55 (g)
- Fat 16.42 (g) of which saturated 7.16 (g)of which unsaturated 5.04 (g)
- Fibers 1.32 (g)
- Sodium 1,118.01 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Risotto with Bacon and Provolone
- 1.5 cups rice
- 1.75 oz bacon
- 3.5 oz provolone
- to taste vegetable broth
- 1 fresh spring onion
- 2 tbsp extra virgin olive oil
- to taste pepper
Tools
- 1 Pan
- 1 Wooden Spoon
- 1 Knife
- 1 Ladle
Steps for Risotto with Bacon and Provolone
Chop the spring onion and let it soften in a large pan with the oil for a few seconds. Add the bacon cut into small pieces and let it simmer for a few minutes.
Add the rice, toasting it while stirring frequently, and occasionally pour in broth to prevent it from drying out too much.
When almost fully cooked, add the provolone cut into pieces and pepper to taste.
Stir to combine all the ingredients, turn off the heat, and serve the risotto with bacon and provolone hot.
P.S.: It took me about 30 minutes total for cooking.
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