BLT Risotto

Photo by: Rivertree kitchen

by Rivertree kitchen

about 1 year ago

This recipe was entered in the contest for Your Best Arugula Recipe.

feastathome's Testing Notes:

Rivertree Kitchen had me at bacon! Complex and velvety, this BLT Risotto is packed with flavor. The bacon pops with salty enthusiasm and leads a well-balanced team of tasty characters: tangy tomatoes, spicy garlic, peppery arugula, and al dente carrots. Make sure the bacon is crispy and add more cheese to serve.

It all started, frankly, with the bacon. We acquired half an organic pig, and the bacon is amazing. Arugula's sharpness is a great foil for that glorious fat, so it becomes the "lettuce" in the BLT. Risotto is a wonderful canvas for all sorts of flavors.

Serves 4

  • 1/2 pound bacon
  • 1 tablespoon butter
  • 4-5 cups chicken stock
  • 1/2 small onion, minced
  • 1 small carrot, minced
  • 1 clove garlic, minced
  • 1 1/2 cup Arborio rice
  • 1/2 cup dry white wine
  • salt and pepper to taste
  • 1 cup fire-roasted tomatoes (with liquid)
  • 1/2 teaspoon dried oregano
  • 2 cups arugula
  • 1/3 cup grated sharp white cheddar, optional
  1. In a large skillet over medium heat, cook the bacon until it’s crisp. While the bacon cooks, warm the chicken stock over medium heat in a saucepan. Remove the bacon to paper towels to drain.
  2. Pour out all but 1 tbs. of the bacon fat. Add the butter to the pan along with the onion, carrot, and garlic. Cook for 2-3 minutes until softened. Add the rice and cook for 4 minutes longer until the rice is translucent and the veg are lightly browned. Add the wine and a ladleful of hot stock (about ½ cup). Stir while the liquid is absorbed. Continue to add ladlefuls of stock to keep the consistency soupy. Taste and adjust the seasoning with salt and pepper. The liquid will be absorbed very quickly at first, but it'll slow down after about 5 minutes.
  3. After about 10 minutes, add the tomatoes with their liquid. Continue adding stock until the rice has softened and swelled, but still has a slight bite. Stir in the arugula and cook for a few minutes longer, until the arugula has wilted and the rice is tender. Add enough stock so that the risotto is creamy and slightly runny. Stir in the cheese, if using. Serve immediately.

Nutrition Info:


  • 781 calories
  • 39g total fat
  • 16g saturated fat
  • 76mg cholesterol
  • 1003mg sodium
  • 76g carbohydrate (4g dietary fiber, 7g sugar)
  • 24g protein
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