Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon light butter
  • ½ a small onion (chopped)
  • 2 garlic cloves (minced)
  • 2 cups uncooked Arborio rice
  • 12 oz bottle of beer
  • 6 cups fat free reduced sodium chicken broth
  • 1 ½ oz Parmesan cheese (freshly grated (I used the smallest hole side of a box grater))
  • ¾ cup sharp shredded cheddar cheese
  • 2/3 cup 2% reduced fat shredded cheddar cheese
  • 4 slices cooked extra lean turkey bacon (I used Jennie-O)
  • ¼ teaspoon cayenne pepper

Instruction

  • Place the butter in a large sauté pan and bring it over medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.
  • Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.
  • Remove the rice mixture from the heat and add the cheeses, bacon and cayenne pepper. Stir until thoroughly combined and serve.