When you’d rather stay on social than cook a meal

Sophia’s recipe of Bacon Risotto came about as a result of her avoiding the kitchen in favor of playing a game, browsing TikTok or texting her friends. But when she is in the kitchen, it’s out of necessity, so she prefers not to spend a ton of time cutting vegetables. She likes a recipe where she can text and cook. Also, she loves bacon, rice and pasta and there’s no better way to combine them all into one recipe than Bacon Risotto.

Read more about Sophia in The Genesis Project.

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Bacon Risotto

Gluten-free

Serves Sophia eight meals or Blake four meals.

• 1 pack of bacon, diced
• 10 cups of chicken stock
• 2 tablespoons of butter
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 3 cups arborio rice
• 1/2 cup cheese (parmesan is best but you can shred anything)

Instructions

1. Boil chicken stock in a pot over high heat, then reduce to keep chicken stock hot.
2. While chicken stock is heating, cook and stir bacon into a skillet over medium heat until browned.
3. Melt butter in a large stir fry pot over medium heat. Add in garlic and onion powder. Mix in rice and stir until rice is coated in butter and started to toast. Stir in two cups (not necessary to be overly accurate) of chicken stock into the pot with the rice and stir until rice has absorbed most of the liquid and turned creamy. Repeat with chicken stock until all 10 cups have been added to the rice and the liquid is gone. After pouring in the final two cups of chicken stock, add the bacon to the rice.
4. Reduce heat. Add in cheese and stir when ready to serve.
5. Enjoy your Bacon Risotto!