Risotto Weather!

When it's cold outside, nothing spells comfort like a rich bowl of creamy risotto. Yes, I live in Arizona, but it's cold and rainy here today too. And don't let Gordon Ramsay and his Hell's Kitchen scare you, you can make the perfect risotto EVERY time, on your busiest weeknight.

Risotto with Cheddar, Bacon and Scallions

Serves 4

1 tablespoon olive oil

1 cup Arborio (short grain) rice

4 cups reduced-sodium chicken broth with roasted garlic

1 cup shredded cheddar cheese, mild or sharp

6 strips center cut bacon, cooked until crisp and crumbled

1/4 cup chopped scallions (white and green parts)

Heat the oil in a medium saucepan over medium heat.  Add the rice and cook for 2 minutes, until the rice is translucent, stirring frequently.  Add 1/2 cup of the broth and simmer until the liquid is absorbed, stirring frequently.  Continue adding the broth once the liquid is absorbed, 1/2 to 1 cup at a time, and stir frequently until all the liquid is absorbed and the rice is tender (the entire process will take about 20 minutes).  Add the cheese and stir until the cheese melts.  Stir in the bacon and scallions.  Remove from heat and season with salt and freshly ground black pepper.

Nutrients per serving: Calories: 431, Fat: 18g, Saturated Fat: 8g, Cholesterol: 43mg, Carbohydrate: 47g, Protein: 17g, Fiber: 1g, Sodium: 470mg