Cheese-And-Bacon Risotto

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Southern Living


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1/2 cup finely chopped sweet onion

2 tablespoons butter

1 tablespoon olive oil

1 garlic clove, minced

1 cup uncooked Arborio rice (short-grain)

2 3/4 cups low-sodium chicken broth

1/4 cup dry white wine

1 cup freshly shredded extra-sharp Cheddar cheese

3 tablespoons jarred diced pimiento, drained

1/4 to 1/2 cup low-sodium chicken broth

Salt and pepper to taste

1/4 cup cooked and crumbled bacon

2 thinly sliced green onions

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