Risotto with Bacon and Kale


4 servings
Risotto with Bacon and Kale
4 slices bacon, chopped coarselybacon slices4
1 large onion, choppedonion1
1 teaspoon kosher saltkosher salt1
½ teaspoon freshly ground black pepperfreshly ground black pepper½
1 cup Arborio ricearborio rice1
3 cups low-salt chicken broth, plus ¼ to ½ cuplow-sodium chicken broth3
3 tablespoons fresh lemon juice (about 1 large lemon)lemon juice3
¾ cup diced cooked chickencooked chicken¾
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)kale3
1 roasted carrot, choppedcarrots1
1 roasted parsnip, choppedparsnip1
1 roasted shallot, choppedshallots1
½ cup freshly grated Parmesanparmesan cheese½


Risotto with Bacon and Kale
Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
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