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Bacon, Cheddar & Beer Risotto

This delicious risotto is a rich, cheesy bowl of creamy rice with a tangy beer flavor and bites of smoky bacon!


  • 1 tablespoon light butter
  • ½ a small onion, chopped
  • 2 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 12 oz bottle of beer
  • 6 cups fat free reduced sodium chicken broth
  • 1 ½ oz Parmesan cheese, freshly grated (I used the smallest hole side of a box grater)
  • ¾ cup sharp shredded cheddar cheese
  • 2/3 cup 2% reduced fat shredded cheddar cheese
  • 4 slices cooked extra lean turkey bacon, I used Jennie-O
  • ¼ teaspoon cayenne pepper


  • Place the butter in a large sauté pan and bring it over medium-low heat until butter is just melted. Add onions and cook 3-5 minutes until the onions are translucent. Add the garlic and cook for another minute until garlic is fragrant. Add the rice and stir to combine. Cook an additional 2 minutes, stirring throughout.
  • Pour in the beer and turn the heat up to high until the beer begins to simmer. Reduce heat back to medium-low and add ½ cup of the chicken broth. Stir until the liquid dissolves and then add another ½ cup. Repeat until all the broth has been added and the rice is creamy and al dente.
  • Remove the rice mixture from the heat and add the cheeses, bacon and cayenne pepper. Stir until thoroughly combined and serve.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
280 calories, 41 g carbs, 0 g sugars, 7 g fat, 4 g saturated fat, 10 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 10 SmartPoints/ Blue: 10 SmartPoints/ Purple: 10 SmartPoints
Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Made in Melissa’s Kitchen