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MUSTARD GREEN & BACON RISOTTO

Active Time : 40 minutes
Total Time : 40 minutes
Serves : 4 servings
INGREDIENTS
  • 3 cups chicken broth
  • 1/2 package bacon chopped
  • 1/2 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 teaspoon Creole seasoning
  • 1 cup Arborio rice
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup half & half
  • 1 1/2 cups frozen chopped mustard greens thawed and well drained
  • 1/2 cup fancy shredded Italian style Parmesan cheese
DIRECTIONS

In small saucepan over medium-high heat, bring chicken broth to a simmer; reduce heat to keep warm.

In large saucepan, sauté bacon over medium-high heat until crisp; remove with slotted spoon to paper towels; set aside. Drain off bacon drippings.

Add onions, garlic and Creole seasoning to pan sauté 2-3 minutes or until onions are softened. Add rice; sauté 1 minute. Stir in wine; continue sautéing until liquid is absorbed. Add 1 cup of warm broth; reduce heat to a simmer.

Simmer, stirring frequently, until liquid is absorbed. Continue process, adding ½ cup broth at a time, until all liquid is absorbed (about 15-20 minutes). Stir in greens about halfway through; stir in half & half with last ½ cup of broth.

Remove from heat; stir in bacon and cheese. Salt and pepper to taste.