Risotto with Bacon and Kale

Name: Risotto with Bacon and Kale
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 4 slices bacon, chopped coarsely; 1 teaspoons freshly ground black pepper; 1 roasted carrot, chopped; 177 milliliters diced cooked chicken; 710 milliliters medium curly kale leaves, stemmed and chopped into 1-inch pieces (about; 1 teaspoon kosher salt; 3 Tbsps fresh lemon juice (about 1 large lemon); 710 milliliters low-salt chicken broth, plus 1/4 to 1/2 cup; 1 large onion, chopped; 118 milliliters freshly grated Parmesan; 1 roasted parsnip, chopped; 1 roasted shallot, chopped

The recipe Risotto with Bacon and Kale is ready in approximately 1 hour and 15 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. This recipe serves 4. One serving contains 452 calories, 19g of protein, and 17g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A few people really liked this main course. A mixture of roasted parsnip, parmesan, roasted carrot, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the bacon you could follow this main course with the Blueberry Buckle as a dessert.

Instructions

Watch how to make this recipe.

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Bacon

Equipment you will use

Slotted Spoon

Paper Towels

Sauce Pan

Frying Pan

Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes.

Ingredients you will need

Salt And Pepper

Onion

Add the rice and stir for 2 minutes.

Ingredients you will need

Rice

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.

Ingredients you will need

Lemon Juice

Broth

Equipment you will use

Oven

Remove the pan from the oven and return it to the stove over medium-low heat.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Broth

Cooked Bacon

Vegetable

Whole Chicken

Cheese

Kale

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

237milliliters

Arborio rice 4slices

bacon, chopped coarsely 1teaspoons

freshly ground black pepper 1

roasted carrot, chopped 177milliliters

diced cooked chicken 710milliliters

medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 1teaspoon

kosher salt 3Tbsps

fresh lemon juice (about 1 large lemon)710milliliters

low-salt chicken broth, plus 1/4 to 1/2 cup 1large

onion, chopped 118milliliters

freshly grated Parmesan 1

roasted parsnip, chopped 1

roasted shallot, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Castello di Ama Chianti Classico San Lorenzo Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 48 dollars per bottle.