Risotto with bacon and kale
print recipe
-1 (0 rated)
Makes 4 servings


    • 4 slices bacon, chopped coarsely
    • 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 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 roasted carrot, chopped (from roasted chicken with root vegetables)
    • 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
    • 1 roasted shallot, chopped (from roasted chicken with root vegetables)
    • 1/2 cup freshly grated Parmesan cheese


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.

Recipe tags

Easy American

More recipes