Risotto with bacon and kale

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 461, total fat 16 G., saturated fats 6 G., proteins 24 G., carbohydrates 57 G., fiber 5 G., cholesterol 47 mg, sodium 938 mg, sugar 5 G.

This Italian risotto is prepared in a simpler way: you don't have to stand at the stove and soak the rice in liquid, as is the case with traditional recipes. But the dish turns out just as velvety and creamy, with a wonderful flavor. To prepare it, select a pot or pan suitable for both the stovetop and oven. First, the starchy Arborio rice and onions are sautéed in bacon fat, then the broth with lemon juice is poured over it, and the risotto continues to cook, covered, in the oven. Finally, the finished dish is tossed with herbs, roasted vegetables, cooked chicken, cheese, and fried bacon. The result is a sophisticated, hassle-free dish that makes the most of leftover chicken and roasted vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 slices bacon, coarsely chopped
1 large onion, chopped
1 teaspoon coarse salt
0.5 tsp ground black pepper
1 tbsp. arborio rice
3 cups lightly salted chicken broth + 1/4 – 0.5 cups
3 tablespoons lemon juice (about 1 large lemon)
3/4 cup diced cooked chicken
3 medium kale leaves, trimmed and cut into 1-inch pieces (about 3 cups)
1 baked carrot, chopped
1 roast parsnip, chopped
1 baked shallot, chopped
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: bacon, onions, Arborio rice, bouillon, lemon juice, grilled chicken, kale, carrot, parsnip root, shallots, Parmesan cheese

Cooking the dish according to the recipe:

Position a rack in the center of the oven. Preheat the oven to 220°C.

In a large heavy-bottomed saucepan or frying pan over medium heat, fry the bacon until crisp, 8-10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain any excess fat.
Add the onion, salt, and pepper to the pan. Reduce the heat to medium-low and cook the onion until soft, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups of broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover tightly and bake in the oven for 20-25 minutes.

Remove the skillet from the oven and set it over medium-low heat. Uncover and stir in the chicken, kale, roasted vegetables, and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding more broth as needed until the risotto is creamy. Stir in the fried bacon and cheese. Divide among plates and serve.

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