This looks complicated, doesn’t it?!
Good news for you, is that it is TOTALLY NOT!
I myself have always shied away from making Risotto. Not because I don’t love to cook and love to try new things, but I have watched enough cooking challenges to see that Risotto is a dish that sends A LOT of contestants home.
It takes time, attention to detail and patience–my hubbie is rolling on the ground right now thinking that I could actually ever be described as patient.
Okay, so you get the idea. I am NOT a patient person. I do not want to stand over a pot stirring and waiting for liquid to be absorbed and repeating that process over and over–which is how you traditionally make risotto.
And then one day, I was inspired. By Giada de Laurentiis–but how can you NOT be. The woman is an amazing chef, unbelievably successful career woman, not to mention GORGEOUS!
I digress….see way to ADD to have the patience to stand over a pot for 30 minutes.
Anyways, Giada made Oven Baked Risotto. Hmm, that looked easy enough.
So I tried it, and it was EASY and DELICIOUS. Success, this chronic multi-tasker did not have to give up her ways to make Risotto.
Inspiration hit when I received a package of KRAVE jerky in the mail to try.
First, let me tell you why I was so excited to try KRAVE jerky:
- Low Carlorie
- Low Fat
- High Protein
- All Natural
- No Nitrates
- Gluten Free
Well, shut the front door! A jerky I could actually eat, and I immediately ripped the package open and tasted it. OH YES! YUM!
My thought was that jerky could easily stand the place of bacon in many dishes to create a much healthier dish.
And the Lemon Pepper KRAVE turkey jerky–well, that flavor combo lended itself perfectly to a bowl of risotto. INSPIRATION!!
The Makings of Lemon Pepper Risotto
This dish is really a few simple ingredients and a a few simple steps that have been elevated by the Lemon Pepper Jerky.
- Start by sauteeing a diced onion and some garlic in a bit of olive oil. Once they begin to soften, toss in Arborio Rice to get a bit toasted and coated in oil.
- Deglaze the pan with dry white wine, or omit if you would like.
- Add chicken stock and bring to a boil.
- Place a lid on your pan and stick into an oven heated to 425.
- Walk away for do something else for the next 25 minutes.
- Remove the Risotto from the oven and return to a low simmer on the stove. Stir in the chopped jerky, juice of a fresh lemon, a bit more chicken stock and as much Parmesan cheese as your heart desires–you will literally hear the creaminess of the dish as you stir it.
- Get fancy and use a measuring cup or ice cream scoop and mold onto a plate. Top with a bit more cheese.
- Impress everyone!
The Lemon Pepper Jerky adds just the right flavor and touch of chewiness to the dish. It was refreshing and flavorful and not at all greasy from the typical bacon grease that is the base for this dish (which, yes, that is tasty–but my body likes this version much better and my taste buds agree that it is pretty spectacular!)
I actually served this for one of my hubbie and I’s in house date nights. We poured a glass of the wine I used in the dish, made a large Kale Salad and sat down and lingered over an incredibly flavorful dish.
And because it was only the two of us eating this dish, we had leftovers. And YOU JUST WAIT to see what amazingness I create with the leftovers. It will blow your taste buds out through the roof!
Lemon Pepper Risotto with KRAVE Jerky (High-Protein + Gluten-Free)
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 clove of garlic minced
- 1 cup of Arborio rice whole grain if you can find it
- 1/3 cup of dry white wine I recommend Chardonnay for this dish--or additional chicken stock
- 3 cups of chicken stock
- 1 package of Lemon Pepper Turkey Jerky diced (about 1 cup)
- juice of 1 fresh lemon
- 1/3-1/2 cup freshly grated parmesan cheese
Preheat oven to 425.
In large heavy oven-proof skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute for about 5 minutes, until the onion starts to soften.
Add the rice and toss to coat in the oil and allow to toast for a couple minutes.
Deglaze the pan with the wine and turn the heat to high. Allow the rice to absorb the wine for about 1 minute.
Add 2 1/2 cups of chicken stock to the dish and bring to a boil.
Place the lid on the pan and place in the oven for 25 minutes.
Remove from the oven and return to a low simmer. Add the remaining chicken stock, jerky, juice of the lemon and cheese. Stir until heated through.