Bacon and Escarole Risotto – a delicious recipe with water, white wine, ready-to-serve, bacon, Arborio rice, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In covered 4-quart saucepan, heat water, wine, and soup to boiling over high heat.
2
Meanwhile, in deep 3-to-3 1/2-quart microwave-safe casserole, place bacon in single layer.
3
Cook, uncovered, in microwave oven on High to 1 to 2 minutes or until browned.
4
Add rice; stire to coat.
5
Cook on High 1 minute.
6
Stir salt and hot liquid into rice mixture.
7
Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 13 to 16 minutes or until most of liquid is absorbed and rice is tender but still firm.
8
Meanwhile, rinse escarole.
9
In same 4-quart saucepan, cook escarole over medium-high heat just until wilted, stirring constantly; cook 1 minute longer.
10
Drain.
11
Chop tomatoes.
12
Stir escarole and Parmesan into risotto.
13
Top with tomatoes.
651
kcal
Calories
16
g
Fat
98
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 c. water, 1/2 c. dry white wine, 1 can ready-to-serve escarole soup, 2 strip bacon, and more.
Yes, Bacon and Escarole Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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