BLT Risotto
Meal: 268 Protein: 7g Carbs: 22g Fat: 14g
The basic recipe for Risotto is a couple tablespoons of fat to start (butter, oil, or other), 1.5 Cups Arborio Rice, and 6 Cups of Liquid (Water, Stock, Dairy/Alt Dairy, or Juice), and finished with flavoring such as Cheese. For this 2.5 version, we've done two basic changes - 1. Eliminated the Dairy in the liquid in favor of more flavorful combination of broth and juice. 2. We reduced the amount of cheese used and amped up the flavor by using a more flavorful Ricotta Salata (similar to Feta) and sprinkled that on the top of the dish so the eyes are greeted by cheese.
We then completed the BLT by serving it on the top of a bowl of greens, fresh tomatoes, and bacon crumbles. With one final change to the original Risotto concept.
One final note, we used bacon grease as the fat at the beginning of this recipe. It does not save calories, but it really kicks up the flavor so you use a lot less than either butter or oil.
BLT Risotto
Serving size 1/2 C 268 Protein: 7g Carbs: 22g Fat: 14gIngredients
- 2 oz Bacon uncured, chopped
- 2 Tbsp Bacon Grease
- 2 oz Pumpkin Seed raw, shelled
- 1/4 C Shallots minced
- 1.5 C Arborio Rice
- 1 C White Wine
- 4 C Vegetable Broth
- 2 C Tomato Sauce strained
- 6 C Leafy Green Lettuce chopped
- 2 oz Cheese crumbles, recommend: Ricotta Salata
- 1 C Tomatoes diced
Directions
- Place bacon in hot cast iron skillet over medium heat. Cook until bacon is crispy. Remove bacon to a paper towel to drain. Remove all of the bacon grease (but don't clean the pan) to a bowl and return the skillet to medium heat. Add pumpkin seeds and cook until lightly browned. Remove to a paper towel to drain and sprinkle with sea salt.
- In a small sauce pan, heat broth and tomato juice on low heat.
- Add 1 Tbsp Bacon Grease to the (uncleaned) skillet over medium heat. When hot, add shallots and cook until lightly golden. Add rice and toast for 2 minutes. Add wine and cook until liquid is mostly absorbed.
- Continue adding broth one ladle at a time, continuously stirring until mostly absorbed. Then add next ladle of broth. Continue this process until rice no longer absorbs liquid and rice is fully cooked. Set aside.
- To serve, separate lettuce among serving bowls. Add a scoop of risotto in the middle. Then top with tomatoes, bacon crumbles, cheese, and pumpkin seeds.
For a Vegetarian version, omit the bacon and fat in favor of clean olive oil. For a Vegan version, omit the cheese at the end and replace with chunks of avocado.
BLT Risotto
