Risotto with Cheddar, Bacon and Greens
- 4 tablespoons butter
- 2 cups arborio rice
- 6 cups chicken broth
- 1 (12-ounce) package bacon, cooked and crumbled
- 8 ounces sharp Cheddar cheese, shredded
- 1 1/2 cups kale, stems removed, roughly chopped
Melt butter in a large skillet on medium heat. Add rice and saut for two minutes. Add 1 cup of chicken broth and stir constantly until the rice has absorbed it.
Continue adding broth, 1 cup at a time, and stirring until absorbed, until all the broth is used.
Reduce heat and add Cheddar in batches, stirring until melted. Then add bacon and combine. Lastly, add the kale. Stir to combine and cover while the greens wilt, about 4 minutes. Serve.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.