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This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Source: Everyday Food, October 2009
Total Time Prep Servings



Cook's Notes

Briefly sauteing the rice before adding the broth helps it cook evenly, so it will be al dente throughout.

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How would you rate this recipe?
  • timetosell1973
    23 JAN, 2018
    Rather bland in flavour. I opted to use the leftovers for cheese stuffed arancini.
  • HeatherandHunny
    7 MAR, 2014
    This recipe was very bland. Quite disappointing since I found it through Pinterest months ago and waited until last night to make it. It was a waste of our wedding wine and expensive bacon and parmesan. There was literally no real taste, it was missing something, but can't put a finger on it. Followed directions exactly. It actually tasted like split pea soup with the peas and bacon. Would not recommend this recipe to anyone. I have a great baked risotto recipe that I'll never stray from again.
  • DomesticDaddy
    13 JUN, 2013
    One thing I do when making this is to render all the fat out of the bacon first. Then I remove the crisp bacon bits and reserve them until the end otherwise the bacon is just to chewy for my families taste.
  • siliwishes
    28 JUN, 2011
    I have made this several times now after being recommended it by my best friend, who is also an Everyday subscriber. It was become one of my top 3 favorite recipes. And the cakes with the risotto leftovers are also amazing! My mouth waters when thinking about it. It's easy, fun to make, healthy, and soooo creamy and delicious!
  • tealeaf7
    22 MAY, 2010
    Seven cups of broth is plenty. Also, it took ages to thicken until I raised the heat. Only then did it start to thicken in about 2 minutes after the addition of the cup of broth. Also, more bacon wouldn't hurt:)
  • simone56
    10 MAY, 2010
    This recipe tasted great! It was my first time making risotto and it turned out fabulously. One bit of an note, you only need about HALF of the recommended chicken broth to bring this risotto to "al dente" Any more than 6-7 cups and you are wasting broth. I would thaw the peas and then add them with the Parmesan cheese too to prevent it from over cooking.

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