Artichoke and Bacon Risotto Strata
Submitted by: Beth Seuferer
Serving Size: 12
Nutritional Information: 396 calories, 28g fat, 15g saturated fat, 231mg cholesterol, 706mg sodium, 18g carbohydrate, 1g fiber, 18g protein
|1/2 teaspoons||seasoned salt|
|1/2 cups||red bell pepper, diced|
|1/2 cups||bacon, cooked and crumbled|
|2 cups||Parmesan cheese, freshly grated|
|13 3/4 ounces||quartered artichokes|
|1 1/2 cups||whipping cream|
|1 3/4 cups||chicken broth|
|3/4 cups||dry white wine|
|1 cups||arborio rice|
|1/2 teaspoons||ground black pepper|
- Preheat oven to 350 degrees F. Grease a 3 - quart baking dish; set aside. In a medium saucepan melt butter. Add rice and saute for a few minutes. Add wine and stir over medium - high heat until wine is absorbed. Slowly add 3/4 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until broth is absorbed. Add another 1/2 cup of the broth, cooking and stirring until broth is absorbed. Stir remaining broth into rice mixture. Cook and stir until rice is just tender.
- In a large bowl beat eggs and cream together. Cut artichokes into smaller pieces, if desired. Add artichokes, Parmesan cheese, bacon, bell pepper, salt and black pepper to risotto mixture; stir until combined. Add risotto mixture to egg and cream mixture; stir until combined. Transfer to prepared baking dish. Bake for 40 minutes or until set in the center.