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Ingredients Jump to Instructions ↓

  1. 2 1/2 cup(s) water

  2. 1/2 cup(s) dry white wine

  3. 1 can(s) (18 1/2 ounces)

  4. ready-to-serve escarole soup

  5. 2 strip(s)

  6. bacon , cut into 1/2-inch pieces

  7. 2 cup(s) Arborio rice (Italian short-grain rice)

  8. 1/2 teaspoon(s) salt

  9. 1 large head escarole , cut into large pieces

  10. 1/2 cup(s) Parmesan cheese , grated

  11. 2 plum tomatoes

Instructions Jump to Ingredients ↑

  1. In covered 4-quart saucepan, heat water, wine, and soup to boiling over high heat.

  2. Meanwhile, in deep 3-to-3 1/2-quart microwave-safe casserole, place bacon in single layer. Cook, uncovered, in microwave oven on High to 1 to 2 minutes or until browned. Add rice; stire to coat. Cook on High 1 minute.

  3. Stir salt and hot liquid into rice mixture. Cover casserole with lid or vented plastic wrap and cook on Medium (50% power) 13 to 16 minutes or until most of liquid is absorbed and rice is tender but still firm.

  4. Meanwhile, rinse escarole. In same 4-quart saucepan, cook escarole over medium-high heat just until wilted, stirring constantly; cook 1 minute longer. Drain. Chop tomatoes.

  5. Stir escarole and Parmesan into risotto. Top with tomatoes.

  6. Tips & Techniques Note: This recipe was tested in an 1,100-watt microwave oven. If your microwave has more or less power, it may be necessary to make adjustments in cooking times to reach desired doneness.

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