I have been wanting to make risotto for so long!  It’s one of my favorite dishes to order when I have a chance to order it in a restaurant.  I finally made my own version and it turned out so good!  I was so happy and so excited that I actually made it!  Of course it’s gluten free because it’s rice, so this is a dish I will be making more and more of!  You can really add anything you want into the risotto.  I added bacon and parmesan cheese and it really was tasty 🙂

Bacon and Parmesan Risotto

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I really enjoyed making this dish!  You have to be patient and you must have some time to allow for the stirring, if you know that going in, it will really help. 

So, I just started out with about half an onion chopped in my lovely dutch oven in a tablespoon of olive oil on low heat. (I used lemon olive oil)


After a few minutes of letting the onions get soft, I put in one cup of Arborio rice and stirred it until it got translucent, about 3-4 minutes or so.  Add a few pinches of salt at this time.  While that was going on, I just poured about 4 cups of chicken stock in a pot and put on medium heat and let it simmer until I needed it.

I cooked about 8 pieces of bacon beforehand and I crumbled it into the rice and onion mixture before I poured in any chicken stock.

Start with about 2 ladles of warm chicken stock, stir that into the rice mixture and gently stir, stir, stir! 

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After the rice absorbs the liquid, pour in another ladle or two and stir, stir, stir!  Repeat this process until you use almost all of the chicken stock.  This should take about 20-25 minutes or so and the rice should be tender. After you do this, stir in about 1/4 – 1/2 cup of shredded parmesan cheese and mix really well.  Add in a few pinches of salt and pepper.


When it’s nice and hot and all absorbed, serve right away with salty parmesan on top.


Gluten Free and Yummy 🙂