BLT Risotto

Here’s how to enjoy a BLT in a bowl instead of on bread!

BLT Risotto



  1. one box risotto (arborio rice)
  2. 16 oz. gluten free chicken broth
  3. one container cherry tomatoes
  4. 1 bag arugula
  5. 2-3 tbsp. olive oil
  6. one fourth pound proscioutto, torn into small pieces


  1. Cook risotto (arborio rice) according to box directions. You will need arborio rice and a full box of chicken broth (make sure it is gluten and wheat free by reading the label).
  2. While risotto is cooking, chop a container of cherry tomatoes in half.
  3. In a large skillet (or my favorite Giada pan), put 1 bag of arugula, chopped tomatoes, and olive oil.
  4. Stir around the arugula and tomatoes with a spatula until the arugula is wilted.  This will only take a few minutes.
  5. Put cooked risotto into the skillet to combine with tomatoes and arugula.
  6. Tear up one fourth of a pound of proscioutto and mix into the risotto until heated through.

Happy Allergy Free Eating!


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