Caramelized Onion Risotto With Bacon And Parmesan

1. 1

   1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside.

2. 2

   2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven.

3. 3

   3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat.

4. 4

   4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes.

5. 5

   5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes.

6. 6

   6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme.

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   7. Add salt and pepper to taste. Serve.

* Per serving · 4 servings · Values may vary.