1 Video | Photo: Risotto with Bacon and Kale Recipe
Ingredients
- 4 slices bacon, chopped coarsely
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 3/4 cup diced cooked chicken
- 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 1 roasted carrot, chopped
- 1 roasted parsnip, chopped
- 1 roasted shallot, chopped
- 1/2 cup freshly grated Parmesan
Directions
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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By laneko
Los Angeles, CA
on March 21, 2013
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The easiest and tastiest risotto EVER!! Thanks Giada! I made the roasted chicken one night and next time I made this risotto. I actually enjoyed eating this risotto more than the chicken itself... I think what makes this risotto so tasty is the little kick from lemon (you can totally taste the lemon in the final product and crunchy, salty bacon pieces. Yum!!! The only thing I changed was I used spinach instead of kale, because my husband doesn't like kale (too bad, because I love kale. I've made it twice so far, but next time I think I'm going to use kale and not tell him it's kale!
By cole47_13112539
Aurora, 42
on February 23, 2013
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This was awesome!!!! I've had risotto many times but have never made it myself. Also, I have never roasted veggies or knowing ate parsnips or kale. So this dish was a major adventure for me. I am in an online cooking school so I took my lesson on how to roast veggies. I made this exactly as listed except for the shallot b/c I forgot to buy one. Otherwise, I followed the direction to the letter and wouldn't change a thing! A nice lemon flavor makes the risotto yummy and creamy. The bacon adds a bit of salt and the kale has a nice little bite to it to balance out the lemon. I'll make this again and again and I'll play with different veggies to shake it up a bit. But try it as it. Super delish! Thanks Giada for this one! My hubby even loved it and he his a strict meat and potatoes guy!!!!!
By beaudeaf
on February 09, 2013
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ThiS was awesome, a really easy way to make risotto and great way to incorporate some different veggies. Just wish it had said how to roast the veggies, I guessed and they came out great. Was unsure my husband would like it but he did. Will definitely make again.
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