Sometimes I feel like I deserve a Super Mom Trophy. I’ll even settle for a round of applause. Sure, all Moms feel that way, but this is about me. 😉
Being a parent, or better yet a MOM, is super hard. These kids of mine are awesome, but dude, gimme a break! I feel like these two little girls have a little plan called, “Let’s be sick all winter and see what happens”. As soon as one gets better, the other one starts to cough, sneeze…
I called the doc and guess what they told me!? ‘”Tis the season, hon!” Really? That’s all you got!?! Isn’t there some super drug out there!?
I’m about to turn to home remedies. My parents do this garlic and walnut thing – seems to work for them. I can’t give garlic to the baby, but I’m about ready to stuff it in Ana’s mouth and see what happens.
You know what else I’ll take a trophy for? For this insanely delicious Sweet Pea and Crispy Bacon Risotto. Not because it’s SO damn good. Because it is. But, I’ll take the trophy because I managed to put together a risotto dish while one child was pulling on my leg and the other was sitting on my hip, all while I was stirring the rice. You can’t see me, but I’m applauding.
I totally stole this recipe from my mom and I totally changed it. She is all about straight up plain risotto and I am so not. I love bacon and feel that it should be in every dish. I also like to throw something green in there for color, and some texture. Once all that is done, I feel that the tastiest risotto dish ever just made it to the table. Hope you like it as much as we do!
- 6 slices bacon
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 1 1/2 cups white long grain rice
- 1 can (14.5 oz.) chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 can (15 oz.) sweet peas, rinsed and drained
- salt and pepper to taste
- 1/2 cup shredded monterey jack cheese
Place the bacon in a large frying pan and cook over medium-high heat for 5 minutes, or until as crispy as desired, turning once.
Remove bacon, drain on paper towels, and crumble it; set aside; do not discard bacon drippings.
Put the chopped onions in the same frying pan and cook until softened, stirring occasionally; about 3 minutes.
Add the garlic and rice; continue to cook until rice is translucent, stirring frequently.
Pour in half of the chicken broth; stir and cook until almost all the liquid is absorbed.
Pour in the rest of the broth and continue to cook until all liquid is absorbed.
Repeat the same process with the water.
Once the water has been absorbed, pour in half of the heavy cream and continue to cook, stirring frequently until all liquid is absorbed.
Pour in the rest of the cream, stir until two-thirds of the liquid is absorbed.
Stir in the peas and continue to cook for another 2 to 3 minutes or until heated through.
Remove from heat and season with salt and pepper.
Add bacon and shredded cheese.
Slightly adapted from Kraft