Ingredients
- 4 slice bacon, chopped coarsely
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup arborio rice
- 3 cup low-salt chicken broth, plus 1/4 to 1/2 cup
- 3 tablespoon fresh lemon juice (about 1 large lemon)
- 3 tablespoon medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
- 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
- 1 cup roasted carrot, chopped (from roasted chicken with root vegetables)
- 1 cup roasted parsnip, chopped (from roasted chicken with root vegetables)
- 1 cup roasted shallot, chopped (from roasted chicken with root vegetables)
- 1/2 cup freshly grated parmesan cheese
Preparation
Baking 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, about 8 to 10 minutes.
Using a slotted spoon, remove the bacon and drain on paper towels.
Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper.
Reduce heat to medium-low and cook until tender, about 5 minutes.
Add the rice and stir for 2 minutes.
Add 3 cups broth and lemon juice.
Increase the heat and bring the mixture to a boil, stirring occasionally.
Cover with a tight lid and bake 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 kale, chicken, roasted vegetables and 1/4 cup low sodium 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.
