Risotto has a reputation of being difficult to make, but it's not. Just add the warm broth gradually and keep stirring!
- 2 cups water
- 3 cups Low-Sodium Chicken Broth
- 1 tablespoon olive oil
- 1 chopped onion
- 3 cloves garlic, minced
- 1 (8-ounce) package sliced mushrooms
- ½ teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 2 cups Arborio rice
- ⅛ teaspoon white pepper
- 1 cup chopped Canadian bacon
- ¼ cup shredded Parmesan cheese
- 1 tablespoon butter
In medium saucepan, combine water and broth; heat over low heat until warm; keep on heat.
In large saucepan, heat olive oil over medium heat. Add onion, garlic, and mushrooms to pan; cook and stir until crisp-tender, about 4 minutes. Add oregano and basil.
Add rice; cook and stir for 2 minutes. Add the broth mixture, a cup at a time, stirring until the liquid is absorbed, about 15 minutes. When there is 1 cup broth remaining, add pepper and Canadian bacon along with the last cup of broth. Cook and stir until rice is tender, about 5 minutes.
Stir in Parmesan and butter and serve immediately.
Fat: 9.41 grams
Saturated fat: 3.17 grams
Dietary fiber: 2.65 grams
Sodium: 292.55 mg
Cholesterol: 26.94 mg
In the United States, Canadian bacon is simply lean bacon, or smoked back bacon. But in Canada, it's a specific cut of ham called Canadian peameal. It's a lean cut of cured pork. It used to be rolled in ground yellow peas, which extended the shelf life; now it's rolled in ground corn. You can order the real Canadian peameal bacon online.