Go Back
Print

Minestrone Risotto

Ingredients

  • 3 slices bacon chopped fine
  • 1 T. olive oil
  • 1/2 large sweet onion minced
  • 3 carrots peeled and chopped
  • 2 stalks celery peeled and chopped
  • 1 1/2 c. arborio rice
  • 3 cloves garlic minced
  • 1/2 t. salt
  • 1/2 t. dried rosemary
  • 1/2 t. dried oregano
  • 5 c. beef chicken or vegetable stock
  • 1 can 15 oz. white cannellini beans
  • 1 can 14.5 oz petite diced tomatoes, drained (I used Red Gold Petite Diced with Garlic and Olive Oil)

Instructions

  • In a large pot, warm the beef stock and keep it warm with a lid on.
  • Drain the tomatoes, reserving the juice. Add the juice to your stock.
  • In a large, heavy bottomed soup pot over medium heat, add the bacon and olive oil. Cook until bacon is crisp. Remove bacon bits to a paper-towel lined plate. To the bacon fat and oil, add the onion, carrot and celery and cook for about 8 minutes, stirring occasionally until the vegetables are softened.
  • Add the rice, garlic, salt, rosemary and oregano. Cook and stir for about 2 minutes to toast the rice a bit.
  • Add about 1 1/2 cups of the beef stock and tomato juice mixture. Stir well, cover and simmer for about 10 minutes. Remove lid, stir the rice mixture a few times and add another 1 1/2 cups of broth. Stir again, cover, and simmer again for 10 minutes. You may need to turn your heat to medium-low so it's not cooking too fast. Remove the lid a third time and stir well. Add the remaining stock and tomato juice. Stir and allow to simmer until most of the liquid is absorbed, 10 -15 minutes. Remove lid and stir in the drained tomatoes and beans. Stir well and allow to simmer with the lid off for an additional 5 minutes.
  • Served the minestrone topped with plenty of fresh-grated Parmesan cheese and the reserved bacon bits.