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Creamy One-Pot Risotto-Style Jambalaya with Turkey Bacon and Chicken Ham

Creamy One-Pot Risotto-Style Jambalaya
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A delicious creamy risotto-style dish featuring turkey bacon and chicken ham.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 ounces turkey bacon, chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup cooked chicken ham, diced
  • 1 cup peas
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Add turkey bacon and cook until crispy.
  2. Add onion and garlic; sauté until the onion is translucent.
  3. Stir in paprika and Arborio rice, cooking for about 2 minutes.
  4. Gradually add chicken broth, one cup at a time, stirring frequently until the rice absorbs the liquid.
  5. Once the rice is creamy and cooked through, stir in the chicken ham and peas.
  6. Mix in heavy cream and Parmesan cheese until well combined. Season with salt and pepper.
  7. Serve hot and enjoy!

Notes

  • For a spicier version, add cayenne pepper.
  • This dish is best enjoyed fresh but can be stored in an airtight container.

Nutrition

Find it online: https://www.weekendfeast.com/creamy-onepot-risottostyle-jambalaya-with-turkey-bacon-and-chicken-ham/