White Cheddar and Bacon Risotto

Ingredients

Ingredient Checklist

• 4 cups unsalted chicken stock
• 2 fresh thyme sprigs
• 2 bacon slices
• 1 ¼ cups diced onion
• 1 cup Arborio rice
• ½ cup dry white wine
• ¼ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup frozen green peas, thawed
• 1 teaspoon finely chopped fresh thyme
• 3 ounces white cheddar cheese,shredded (3/4 cup)
• ¼ cup thinly sliced green onions

Directions

Instructions Checklist

• Step 1

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

• Step 2

  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.

• Step 3

  Stir in peas, chopped thyme, and cheese; cook 2 minutes. Remove pan from heat; stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls; top with green onions and bacon.