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Cheddar Bacon Risotto

August 25, 2014 by jlpenner 30 Comments

Cheddar Bacon Risotto

Cheddar

Bacon

Risoto

Think macaroni and cheese, on a pedestal.

If the thought of one more night of rice,pasta, or potatoes as a side dish makes you want to pull your hair out, risotto is a wonderful substitute.

It’s somewhere between a rice and pasta risotto takes on the flavors of whatever ingredients you cook it with, making it really versatile.

While it is a bit finicky- you do have to stir regularly while cooking, it is truly worth the time (train the kids or get this (lol)!

Smooth, creamy and rich, this will quickly become a favorite side for you and your family.

Tips:

1. You can use precooked bacon/grease that has been set aside or make it fresh. I like to bake my bacon in the oven at 400 for 20 minutes. It comes out perfect every time and I can still collect some of the grease for flavor in my cooking.

2. Make sure to use the Arborio Rice.  It has the best qualities and holds up for this type of dish.

3. Don’t use pre-shredded cheese and make sure it goes in at the end.


FrugalLivingMom.com

Yields 6

Cheddar Bacon Risotto

Cheddar Bacon Risotto

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Ingredients

  • 4 cups chicken broth (make sure it is warm, not cold)
  • 1-2 Tablespoon Bacon grease or oil
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 1/2 tsp. dry ground mustard
  • 1 cup shredded cheddar cheese
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1/4 cup bacon, chopped
  • 1/2 cup Greek yogurt (or sour cream)
  • salt and pepper to taste

Instructions

  1. Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
  2. Stir in garlic, cook for 1 minute.
  3. Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
  4. Pour in wine, and a 1/2 cup of broth, stir until all liquid is absorbed.
  5. Repeat the process-add remaining broth 1/2 cup at a time, stirring regularly (and often) until no liquid remains.
  6. Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
  7. Salt and pepper to taste.
  8. Top with fresh shredded cheese and bacon pieces, serve immediately.
7.8.1.2
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https://www.frugallivingmom.com/cheddar-bacon-risotto/

 

This Post Contains Affiliate Links - Disclosure Policy

Filed Under: Dinner Recipes, Dinners with Pork, Gluten Free Dinners, Gluten Free Side Dishes, Grain Side Dishes, Recipes, Side Dishes

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Comments

  1. Emily Marie says

    September 26, 2014 at 5:09 pm

    I don't make or eat risotto often, but I will have to make some soon just to try this recipe. It looks and sounds amazing and since it has bacon I know my husband will want some too!
    Reply
  2. Thao @ In Good Flavor says

    December 8, 2014 at 12:01 pm

    This looks great! My whole family would love it. Thanks for sharing!
    Reply
  3. Erica Jones says

    December 8, 2014 at 5:33 pm

    Can you cook this without the wine? Would it taste the same?
    Reply
    • jlpenner says

      December 8, 2014 at 6:49 pm

      I'm sure you could sub in more chicken stock, but no, it will not taste the same.
      Reply
  4. Kristina and Millie says

    December 11, 2014 at 6:44 pm

    Ohhh looks yummy! I haven't tried a risotto but this looks like a great one to start with!
    Reply
    • jlpenner says

      December 11, 2014 at 7:02 pm

      let me know if you do!
      Reply
  5. Lou Lou Girls says

    December 15, 2014 at 1:01 pm

    I'm totally in love with this! Yummy. Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on tonight at 7 pm. We love partying with you! Happy Monday! Lou Lou Girls
    Reply
    • jlpenner says

      December 16, 2014 at 7:50 am

      thanks!
      Reply
  6. Nettie Moore says

    December 16, 2014 at 6:29 am

    Hello! Congratulations!! Your delicious risotto has been featured on our Simple Supper Tuesday Linky Party at Moore or Less Cooking!! Nettie LINK: http://mooreorlesscooking.com/2014/12/15/simple-supper-tuesday-linky-party-40/
    Reply
    • jlpenner says

      December 16, 2014 at 7:49 am

      Yum.. thanks!
      Reply
  7. Shannon {Cozy Country Living} says

    December 16, 2014 at 9:12 am

    This looks delicious! What a great side or meal just by itself! Thanks so much for sharing this at the Project Parade:) Hope to see you there again this week!
    Reply
  8. María Caicedo says

    May 27, 2015 at 1:28 pm

    I found your recipe on pinterest, but i didnt have arborio rice or wine but it looked delicious so i took it as inspiration, i put in a wok: Onion Garlic Tomato Bacon Chicken Regular cooked rice Mushrooms Low fat cheese Sour cream Dried basil And my experiment taste delicious! Even tought i was afraid to screw it with some ingredients. Thanks for sharing your recipe! Greetings from Colombia.
    Reply
    • jlpenner says

      May 27, 2015 at 5:13 pm

      Sounds great, glad you enjoyed it!
      Reply
  9. Emma Roey says

    June 20, 2015 at 1:40 pm

    Delicious! Made this last week and it is already being requested again...I know it will become a standby! I had never made risotto before but per your instructions it came out perfect. Thanks for posting.
    Reply
    • jlpenner says

      June 21, 2015 at 9:33 am

      Awesome!
      Reply
  10. Ana says

    July 7, 2015 at 7:13 pm

    Do you precook the rice or do you just throw it in the saucepan raw? I want to try this out tomorrow! And I am afraid that I will mess it up! :/
    Reply
    • jlpenner says

      July 8, 2015 at 9:22 am

      you do not precook the rice
      Reply
  11. Chelsey says

    August 5, 2015 at 2:21 pm

    Thinking i'll make this for dinner tonight.... About what is the total time for all of the broth to be absorbed?
    Reply
    • jlpenner says

      August 5, 2015 at 3:04 pm

      I would think around 20-25 minutes.
      Reply
  12. Taylor says

    November 23, 2015 at 8:07 pm

    I wanted to make this to take to a dinner with family but you said serve immediately so now I'm reconsidering. How important is the "serve immediately"? Can it be worked around?
    Reply
    • jlpenner says

      November 24, 2015 at 6:29 am

      Here’s my guess… it could get a little drier. So you might want to have a bit of chicken stock on hand to stir in if it does.
      Reply
  13. jlpenner says

    November 24, 2015 at 6:28 am

    Here's my guess... it could get a little drier. So you might want to have a bit of chicken stock on hand to stir in if it does.
    Reply
  14. chelsey says

    January 28, 2016 at 6:41 pm

    This was delicious! I'm just wondering if anyone has tried to add veggies. We were thinking spinach, mushrooms, or broccoli. Thoughts?
    Reply
  15. Linda says

    July 25, 2017 at 10:46 am

    Is any white wine okay or is there one that would be better?
    Reply
    • jlpenner says

      September 7, 2017 at 9:40 am

      I think any would be ok. But I am not sure.
      Reply
  16. Annie says

    September 5, 2017 at 5:03 pm

    This is my first go at risotto. I'm excited for it! Since I've never made it before, a cooking time would be helpful. I have no idea how long I actually need to cook this for, or how much time I need to set aside for it :(
    Reply
  17. Lisa says

    June 20, 2020 at 1:11 pm

    Could you make this with regular rice?
    Reply

Trackbacks

  1. Saturday Night Fever #64 - Belle of the Kitchen says:
    December 13, 2014 at 6:00 pm
    […] <<Bacon Cheddar Risotto – Frugal Living Mom>> […]
    Reply
  2. Project Parade Link Up Party 23 says:
    December 16, 2014 at 7:00 pm
    […] Cheddar Bacon Risotto from Frugal Living Mom […]
    Reply
  3. 20+ Mind Blowing Bacon Recipes | Dreaming of Leaving says:
    February 7, 2015 at 5:09 pm
    […] 18 – Bacon Cheddar Risotto | Frugal Living Mom […]
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