Google Amy's Cooking Adventures: Steak & Bacon Risotto
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Saturday, June 10, 2017

Steak & Bacon Risotto


Okay.

Before we get started, I’m going to put it right out there and let you know that this is not a true risotto.  I used the wrong kind of rice and the wrong method.  Regardless, the end result was decidedly risotto-esque, and since this was a toss all the leftovers in the pot type of deal, the recipe and therefore title was realized as the dish cooked.

So this recipe came about one night when the refrigerator was full of random odds and ends and we were about to go out of town, so I really did not want to make a huge main dish, but there really weren’t enough leftovers to feed the whole family.

So I tossed some rice in a pot and started formulating as it cooked.  At first I thought to make something like my favorite Hamburger Rice Skillet or French Onion Chicken &Rice, but I really didn’t have the ingredients for either.


So I started stirring in what I did have and ended up with something amazing!

And my kids ate it.

And there was cheese in it (but they didn’t know so they ate it!)

This is perfect when you’re short on time, but want a meal that *seems* like it took hours to make!


Steak & Bacon Risotto

1 cup basmati rice
2 ¼ cups water
1 tbsp chicken bullion
1 large carrot, diced
1 stalk celery, diced
2 tbsp chopped onion
1 crown broccoli
½ cup milk
1 ½ cups sharp white cheddar, shredded
Salt & pepper
1 leftover steak, diced (about 1 cup)
5 pieces leftover thick-cut bacon, crumbled


Place the rice, water, bullion, carrot, celery, and onion in a large saucepan over medium-high heat.  Bring to a boil, then reduce heat, cover and cook for 18-20 minutes or until the water is absorbed.

While the rice cooks, cut the broccoli into florets and steam.

Once the rice is cooked, stir in the milk and cheddar, stirring until creamy.  Stir in the steamed broccoli, steak, and bacon and cook until heated through.  Season with salt & pepper, to taste, and serve.





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Steak & Bacon Risotto
Steak & Bacon Risotto uses common ingredients to make a traditionally time consuming recipe to the table ti under 30 minutes!
Ingredients
  • 1 cup basmati rice
  • 2 1/4 cups water
  • 1 tablespoon chicken bullion
  • 1 carrot
  • 1 stalk celery
  • 2 tablespoons onion
  • 1 crown broccoli
  • 1/2 cup milk
  • 1 1/2 cups sharp cheddar
  • 1 cup steak
  • 5 slices bacon
Instructions
Place the rice, water, bullion, carrot, celery, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat, cover and cook for 18-20 minutes or until the water is absorbed. While the rice cooks, cut the broccoli into florets and steam. Once the rice is cooked, stir in the milk and cheddar, stirring until creamy. Stir in the steamed broccoli, steak, and bacon and cook until heated through. Season with salt & pepper, to taste, and serve.
Details
Prep time: Cook time: Total time: Yield: 4 servings

2 comments:

  1. Hi Amy, this would fit perfectly in Food on Friday: June under the bacon theme. Hope you bring it on over. You'll find the link towards the top of my sidebar. Cheers from Carole's Chatter

    ReplyDelete

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