Bacon, Sun-dried Tomatoes & 5 Shrimp Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth over low heat and keep it warm.

2. 2

   Cook the Bacon

   In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside on a paper towel to drain.

3. 3

   Sauté Vegetables

   In the same skillet, add olive oil, onion, and garlic. Sauté until the onion is translucent.

4. 4

   Add Rice

   Stir in the Arborio rice and cook for 1-2 minutes until the rice is slightly toasted.

5. 5

   Gradually Add Broth

   Pour in the warm chicken broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more.

6. 6

   Incorporate Sun-Dried Tomatoes and Shrimp

   After about 15 minutes, stir in the sun-dried tomatoes and shrimp. Continue to cook until the shrimp are pink and the rice is creamy, about 5 more minutes.

7. 7

   Finish the Risotto

   Remove from heat and stir in the crispy bacon and grated Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Garnish and Serve

   Garnish with fresh parsley and serve hot.