BLT Risotto

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

BLT Risotto

Pieces:

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

Process:

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. 
5. Stir around the arugula and tomatoes with a spatula until the arugula is wilted.  This will only take a few minutes.
6. Put cooked risotto into the skillet to combine with tomatoes and arugula.
7. Tear up one fourth of a pound of proscioutto and mix into the risotto until heated through.

Happy Allergy Free Eating!