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BLT Risotto

By: Lauren @ BalancedForkHealthyLife.com
This image courtesy of balancedforkhealthylife.com

You may think that easy risotto is an oxymoron, but this BLT Risotto recipe from Lauren @ BalancedForkHealthyLife.com disproves that. This risotto recipe is great way for those on a gluten free diet to enjoy the classic BLT flavor. Lauren says, "Here’s how to enjoy a BLT in a bowl instead of on bread!"

Notes

This recipe is by Lauren @ BalancedForkHealthyLife.com

Allergy Free Eating for Healthy Living




For more recipes from and information about Lauren, be sure to check out her Featured Foodies profile page.



Ingredients

  • 1 box arborio rice
  • 16 ounces gluten free chicken broth
  • 1 container cherry tomatoes
  • 1 bag arugula
  • 2 1/2 tablespoons olive oil
  • 1/4 pound prosciutto, torn into small pieces

Instructions

  1. Cook 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. In a large skillet , put 1 bag of arugula, chopped tomatoes, and olive oil. Stir around the arugula and tomatoes with a spatula until the arugula is wilted. This will only take a few minutes.
     
  3. Put cooked risotto into the skillet to combine with tomatoes and arugula.
     
  4. Tear up a quarter pound of prosciutto and mix into the risotto until heated through.

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