I’ve already droned on and on about how versatile risotto can be so I won’t re-bore you with those details. But it’s also oh so easy to fix, especially on a night when you need something to eat fast! Risotto for one is a staple in my life and it’s perfect for when the fridge is getting empty and both the pantry and my patience run low.
Risotto For One
–1 slice of bacon, chopped
–1/4 small onion, chopped
–Garlic, minced
–1/4 cup frozen okra or other veggie
–1/4 cup uncooked risotto (aborio rice)
–1/4 cup white wine
–1 cup chicken broth
–Black pepper to taste
–1 oz. asiago cheese, grated
In a small to medium sized sauce pan, cook the chopped bacon over medium heat. After some grease appears add the onion and garlic and saute for a few minutes. Add the dry risotto and stir the mixture together for one minute before adding the white wine.
Stirring constantly, allow the risotto to soak up the white wine before adding chicken broth, one 1/4 cup at a time. Continue stirring and allowing the rice to soak up the liquid before adding more liquid. Rice will be plump and cooked through when fully done.
Season with black pepper and stir in grated cheese and eat up!
Time: 25 minutes
Serves: 1
Calories: 533
