Bacon and Artichoke Risotto

This is a sponsored post written by me on behalf of Campbell’s Soup Company for IZEA. All opinions are 100% mine.

Thomas and I have two completely different views when it comes to making risotto. I like to take my time when I’m preparing a risotto to go along with our dinner.

I want to stand in the kitchen and stir the rice while it absorbs the chicken broth. I look forward to the smell of the chicken broth simmering on the stove while I ladle it into the pot of toasted rice.

I want to add the different ingredients one at a time and make sure that they’re all cooking the way I want them to.

I pretty much want risotto perfection. When Thomas makes risotto he dumps everything into a pot, gives it a big stir and walks away.

haha Like I said, two completely different views when it comes to making the perfect risotto.

This tasty Bacon and Artichoke Risotto requires just a tad of prep work and comes together with Swanson Chicken Broth, arborio rice, water, bacon, artichoke hearts and a few pinches of seasoning.

I use Swanson® Broth in place of water anytime I can when I’m in the kitchen. I love the flavor it ads to our dishes.

We always have a few cartons on hand and it has just had the perfect balance of chicken, vegetables, herbs and spices that I want in my homemade risotto.

I mean we use it for soups and pasta but we love it for risotto.

If you’ve never had risotto you’re missing out. It’s a creamy rice dish that’s packed with a punch of flavor. I love to have it as my main course but Thomas thinks it’s the perfect side dish for steak, grilled chicken or broiled salmon.

I’ve literally made tons of different risotto varieties but I always end up come back to old favorites, like this Bacon and Artichoke Risotto.

The days are getting shorter and the evenings are getting cooler. With all the rain we’ve been having lately some nights are just down right freezing.

Right now I’m getting ready to go put on my fleece PJ bottoms, some fuzzy socks and I’m going to curl up on the couch with a huge bowl of this risotto.  I’ve got extra if you want to join me. You’ll have to bring your own fuzzy socks though…..

Grab more delicious Campbell’s recipes!

I’ve got extra if you want to join me. You’ll have to bring your own fuzzy socks though…..

Be sure to visit them on Facebook and Instagram! @SwansonBroths

Bacon and Artichoke Risotto

By: Angie Barrett – BigBearsWife.com

09/27/15

Makes 4 servings

                                                                          (Click to Print)

Ingredients

32 oz Swanson Chicken Broth

1 cup arborio rice
1/2 cup water
1/2 pound bacon
1 can (8.5 oz) artichoke hearts, chopped
1/8 teaspoon pepper
1/2 teaspoon of GREEK seasoning (or no salt seasoning salt)

 

Directions

Pour chicken broth into a small sauce pan and simmer on medium heat.

Cut the bacon into 1 inch strips.

Heat a large skillet on medium-high heat. Add bacon. Cook bacon pieces until crisp.

Remove bacon with a slotted spoon and lay on a paper towel to drain.

Remove bacon grease from pan, leaving about 1 tablespoon in the skillet.

Add chopped artichoke hearts to the skillet and cook for 2-3 minutes. Season with pepper and GREEK seasoning (or no salt seasoning salt).

Pour artichoke hearts into a bowl and set to the side.

Add the rice to the skillet. Toast for 1-2 minutes.

Add in 1/2 cup water and stir until water is absorbed.

Add chicken broth 1/4 of a cup at a time. Stirring and letting the rice absorb all of the chicken broth after each 1/4 of a cup is added.

Continue until all of the chicken broth is used up and the rice is tender.

Stir in the bacon and artichoke hearts. Taste then season with GREEK seasoning (or no salt seasoning salt) and pepper if needed.