Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 15 min
Prep:
45 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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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