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Bacon risotto recipe

Bacon risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto

This rich and creamy risotto is simply flavoured with crispy bacon, onion, garlic and Parmesan cheese.

40 people made this

IngredientsServes: 4

  • 225g bacon, diced
  • 1.2L chicken stock
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 4 cloves garlic, minced
  • 340g Arborio rice
  • 2 tablespoons butter
  • 20g grated Parmesan cheese
  • salt and black pepper to taste

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Cook and stir the diced bacon in a large pan over medium heat until crispy, about 10 minutes. Drain the bacon on kitchen roll and reserve.
  2. Bring the chicken stock to the boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  3. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the stock should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
  4. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese and the reserved bacon. Season to taste with salt and pepper before serving.

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Reviews & ratingsAverage global rating:(347)

Reviews in English (249)

by Barbara Kroll Draeger

This is a delicious risotto recipe! And yes, I did make changes. I threw in 1/4 cup of white wine after sauteeing the onion and rice, which is what most risotto recipes call for. I also tossed in some parsley with the parmesan, cheese and bacon. Wonderful. As for those who don't like people giving high ratings to a recipe they've modified, well, I think that's the beauty of this site. You have the basic recipe, which is fine. But if you're like me and are a experienced home cook, you can look at the variations and see how it can be made better or to your own liking. Sure, it'd be great to be able to make a recipe as written, then make it again with your own additions, but who the heck has time for that?-09 May 2010

by ALEXISOLSEN

Yum!!! This risotto is absolutely amazing. I lived in Italy for three years and this recipe tastes completely authentic. I used cubed Pancetta instead of bacon and shallots instead of onions, doubled the Parmesan cheese, then added diced Roma tomatoes and frozen peas right before serving. It was so good that my husband and I both went back for seconds and then ate the remainder for lunch the next day! It took almost exactly 20 minutes to absorb all of the broth. It took a lot of stirring, but it was so worth it. Can't wait to make this again!-03 May 2010

by jewels621

this was amazing! so worth the time it took to stir it constantly! i also sauteed some sliced fresh mushrooms in a bit of the bacon grease and added those at the end with the bacon. it was so creamy and savory, I actually licked the serving spoon - I can do that, I live alone!-01 Dec 2009


Unbelievable Microwave Risotto

I haven’t owned a microwave in 15 years because I don’t mind reheating things in the oven, defrosting in the fridge or making popcorn the old fashioned way.

But Panasonic approached me asking if I was interested in trying its new microwave because it’s the first technology upgrade in over a decade.

So here’s the scoop, microwaves when we grew up delivered energy in a straight line which is why when you defrosted chicken it would be gross and rubbery on the outside and still frozen on the inside.

But Panasonic’s Cyclonic Inverter® Technology spins in three dimensions surrounding food so that the heat is distributed equally. For that reason alone I decided to put aside my skepticism and try it out.

The microwave features a Genius Sensor with 20 different presets, like quinoa and oatmeal, which measures the food moisture and calculates the right time for cooking.

I wanted to give the microwave a real test and try microwave risotto. Italian risotto is one of Dave’s favourite foods but it’s so time consuming.

You really need to pay attention while making it and stirring for 20 minutes is tedious.


Chef John Chicken Rissoto - This chicken risotto with bacon recipe costs less than ٟ per serving.

Chef John Chicken Rissoto - This chicken risotto with bacon recipe costs less than ٟ per serving.. Repeat until you use up all the broth called for in this chicken risotto recipe. 600ml massel salt reduced chicken style liquid stock. This is the meal for you, my friend. All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. No need to be standing by the pot, stirring constantly!

The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. Instead of boiling the orzo in salted. 1/3 cup (25g) grated parmesan cheese, plus 2 tablespoons extra to serve. All reviews for chef john's baked mushroom risotto. The time to make this is well worth the effort.

Grilled Chicken Risotto Delish from delish.hearstmobile.com Add the broth a half cup a time and stir until absorbed. I would strongly recommend cooking your own organic chicken for best results! All reviews for chef john's baked mushroom risotto. Master chef john zhang shares tips on how to make perfect fried chicken with the crispiest, most flavorful crunchy outside with. After many, many requests, i'm excited to be sharing what is my second favorite hungarian dish of all time. It is chicken risotto with garlic, parmesan, lemon and © chef de home. This lusciously creamy mushroom risotto gets extra heft (and flavor) from chicken. Repeat until you use up all the broth called for in this chicken risotto recipe.

No need to be standing by the pot, stirring constantly!

2 organic chicken legs, 1.2l chicken stock, 50ml of rapeseed oil, 200g of onion, finely diced, 500g of arborio risotto rice, 200ml of white wine, 1/2 bunch of watercress leaves, picked, 25g of unsalted butter, salt, pepper. Baked chicken & porcini risotto. This lusciously creamy mushroom risotto gets extra heft (and flavor) from chicken. Master chef john zhang shares tips on how to make perfect fried chicken with the crispiest, most flavorful crunchy outside with. This baked chicken and porcini risotto is rich with the earthy flavours of mushrooms. Korean fried chicken | john quilter. It's also brilliant for using up leftovers. I've used ina's baked risotto in the past but came across chef john's yesterday and decided to give it a try. We earn a commission for products purchased through some links in this article. Repeat until you use up all the broth called for in this chicken risotto recipe. Chef marvin woods and his farro risotto. Chef john coletta sets out to give italian rice dishes their due in his new cookbook, risotto & beyond. italian rice salads, a staple of the country's cuisine but not well known here, get plenty of attention in chef john coletta's book risotto & beyond. It's a classic winter risotto recipe with a few twists.

Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites. After many, many requests, i'm excited to be sharing what is my second favorite hungarian dish of all time. All contents and images are copyright protected. Chef john coletta sets out to give italian rice dishes their due in his new cookbook, risotto & beyond. italian rice salads, a staple of the country's cuisine but not well known here, get plenty of attention in chef john coletta's book risotto & beyond. The way to cook the perfect risotto is by coaxing as much starch as possible out of the rice during the cooking process.

Grilled Chicken Risotto Delish from delish.hearstmobile.com The way to cook the perfect risotto is by coaxing as much starch as possible out of the rice during the cooking process. 1 cup (200g) sweet corn kernels. Add the risotto rice to the pan and stir well. 2 organic chicken legs, 1.2l chicken stock, 50ml of rapeseed oil, 200g of onion, finely diced, 500g of arborio risotto rice, 200ml of white wine, 1/2 bunch of watercress leaves, picked, 25g of unsalted butter, salt, pepper. All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. Sprinkle the surface of the risotto lightly with paprika. I've used ina's baked risotto in the past but came across chef john's yesterday and decided to give it a try.

When the rice releases a maximum amount of starch, it's not necessary to add copious.

This baked chicken and porcini risotto is rich with the earthy flavours of mushrooms. Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout? The secret to creamy, dreamy spring pea risotto? Sprinkle the surface of the risotto lightly with paprika. All contents and images are copyright protected. After many, many requests, i'm excited to be sharing what is my second favorite hungarian dish of all time. The cheese brings all the flavors perfectly. We earn a commission for products purchased through some links in this article. Instead of boiling the orzo in salted. All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. The way to cook the perfect risotto is by coaxing as much starch as possible out of the rice during the cooking process. Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites. Ginseng chicken stew | chef john's cooking class.

Risotto by chef jean christophe novelli. Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites. 30+ years of experience in the culinary industry. 2 organic chicken legs, 1.2l chicken stock, 50ml of rapeseed oil, 200g of onion, finely diced, 500g of arborio risotto rice, 200ml of white wine, 1/2 bunch of watercress leaves, picked, 25g of unsalted butter, salt, pepper. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is.

Chicken Risotto Recipe Allrecipes from imagesvc.meredithcorp.io After many, many requests, i'm excited to be sharing what is my second favorite hungarian dish of all time. 1/3 cup (25g) grated parmesan cheese, plus 2 tablespoons extra to serve. I would strongly recommend cooking your own organic chicken for best results! 2 organic chicken legs, 1.2l chicken stock, 50ml of rapeseed oil, 200g of onion, finely diced, 500g of arborio risotto rice, 200ml of white wine, 1/2 bunch of watercress leaves, picked, 25g of unsalted butter, salt, pepper. This chicken risotto with bacon recipe costs less than ٟ per serving. Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout? Collection by pat williams • last updated 2 hours ago. Chef marvin woods and his farro risotto.

Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout?

I really love making anything hungarian, since the recipes tend to be simple and easy to make, as well as comforting and delicious, and the names are never not. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. Add the broth a half cup a time and stir until absorbed. The time to make this is well worth the effort. Feb 24, 2020february 24, 20200 27. Published:10 aug ཌupdated:13 nov ཐ. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites. Making risotto isn't especially difficult, but it does require your attention, and your uninterrupted presence at the stovetop. 1 cup (200g) sweet corn kernels. Ginseng chicken stew | chef john's cooking class. Collection by pat williams • last updated 2 hours ago. Repeat until you use up all the broth called for in this chicken risotto recipe.

All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. Published:10 aug ཌupdated:13 nov ཐ. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. My husband needs to have this throughout. 400g chicken thigh fillets, fat trimmed, diced.

See more ideas about cooking recipes, recipes, chicken risotto. Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout? If you're a beginner baker who's just starting out (or a master chef looking to declutter), start with this list of. Korean fried chicken | john quilter. Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites.

/> Source: www.chicagotribune.com

Chef marvin woods and his farro risotto. 250g sunrice arborio risotto rice. This is not just any chicken risotto. Rich with earthy flavours and fragrant thyme. All contents and images are copyright protected.

Source: gbc-cdn-public-media.azureedge.net

If you're a beginner baker who's just starting out (or a master chef looking to declutter), start with this list of. Collection by pat williams • last updated 2 hours ago. It's a classic winter risotto recipe with a few twists. I revised chef john's (all recipes) recipe to use a food network cooking technique that result in a richer stock when cooking the chicken. 400g chicken thigh fillets, fat trimmed, diced.

Source: secretcopycatrestaurantrecipes.com

All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. The secret to creamy, dreamy spring pea risotto? Chef john coletta sets out to give italian rice dishes their due in his new cookbook, risotto & beyond. italian rice salads, a staple of the country's cuisine but not well known here, get plenty of attention in chef john coletta's book risotto & beyond. 400g chicken thigh fillets, fat trimmed, diced. This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once.

/> Source: www.chicagotribune.com

30 min this chicken and cabbage risotto is amazing with mushrooms and bacon. Repeat until you use up all the broth called for in this chicken risotto recipe. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. Ginseng chicken stew | chef john's cooking class. All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic.

1/3 cup (25g) grated parmesan cheese, plus 2 tablespoons extra to serve. All you have to do is saute the veggies, brown the chicken quickly, add the rest of the ingredients and let the instant pot do its magic. This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts. I revised chef john's (all recipes) recipe to use a food network cooking technique that result in a richer stock when cooking the chicken. This chicken risotto with bacon recipe costs less than ٟ per serving.

Source: simply-delicious-food.com

Sprinkle the surface of the risotto lightly with paprika. If you're a beginner baker who's just starting out (or a master chef looking to declutter), start with this list of. Spicy chicken wings by chef kunal kapur | chicken wings. Instead of boiling the orzo in salted. I would strongly recommend cooking your own organic chicken for best results!

30 min this chicken and cabbage risotto is amazing with mushrooms and bacon. The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is. If you're a beginner baker who's just starting out (or a master chef looking to declutter), start with this list of. All contents and images are copyright protected. Making risotto isn't especially difficult, but it does require your attention, and your uninterrupted presence at the stovetop.

Source: d1yfn1dfres2va.cloudfront.net

I've used ina's baked risotto in the past but came across chef john's yesterday and decided to give it a try.

We earn a commission for products purchased through some links in this article.

Source: imagesvc.meredithcorp.io

Risotto is a classic that everyone should know, and this easy creamy chicken and mushroom risotto is one of my favourites.

Source: imagesvc.meredithcorp.io

When the rice releases a maximum amount of starch, it's not necessary to add copious.

600ml massel salt reduced chicken style liquid stock.

Source: imagesvc.meredithcorp.io

1 cup (200g) sweet corn kernels.

After many, many requests, i'm excited to be sharing what is my second favorite hungarian dish of all time.

Source: imagesvc.meredithcorp.io

Master chef john zhang shows you tips on making perfect and restaurant quality chicken manchurian for your guests and family.

Source: gbc-cdn-public-media.azureedge.net

Risotto by chef jean christophe novelli.

250g sunrice arborio risotto rice.

Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout?

The korean kimchi with italian risotto is surprising delicious you wont believe how good this dish is.

Source: images.media-allrecipes.com

600ml massel salt reduced chicken style liquid stock.

Source: vfbcopy.personifycloud.com

Collection by pat williams • last updated 2 hours ago.

Source: media.chefdehome.com

This baked chicken and porcini risotto is rich with the earthy flavours of mushrooms.

Chef marvin woods and his farro risotto.

Baked chicken & porcini risotto.

Instead of boiling the orzo in salted.

This chicken risotto is a classic risotto recipe that can be made with leftover roasted chicken, grilled chicken, or poached chicken breasts.

Orzo (also known as melon seed pasta, due to its shape) is one here, i had the idea of using it for a hot dish in the same way one would use an arborio rice to make the classic risotto.

Orzo risotto with chicken, sausage and peppers.

Korean fried chicken | john quilter.

Source: www.recipetineats.com

Source: images.immediate.co.uk

Making risotto isn't especially difficult, but it does require your attention, and your uninterrupted presence at the stovetop.

Want the creamy, rich satisfaction of a heaping plate of risotto without the arm workout?


Menus & Tags

this was really good. Instead of the water I added 1/2 cup white wine. I added the wine to the rice and cooked until completely absorbed before adding any broth.

Absolutely LOVED this recepie! I used beef broth and came out delicious. I will definitively will make it again.

Excellent risotto recipe for our family, made it a half dozen times already. I triple the recipe to make enough because we just want to eat it all up, add extra garlic and bacon than what is required too.

I absolutely loved it! Both me and my husband thougt that it was one of the best risottos I've made.

This was amazing. I doubled it, but it seemed to make more than 2-servings, so they are large serving sizes. I had fresh peas from the farmers market. The lemon zest was a great addition (I added a whole lemon zest by accident but it was good & I would do it again). I cannot wait to make this again!!

This is a great and simple recipe. But NOTE THAT THE RECIPE IS FOR ONE SERVING ONLY!

A nice risotto with just a few ingredients. Use your best bacon and freshest peas the lemon zest and juice is an absolute must. A lovely dinner paired with a salad and a dry rose or your favorite white.

Some of you suggest using white wine. Would this replace the lemon juice, how much should you use, and at what point in the process would u add it?

Definitely quick and easy. Couldn't taste the garlic at all, but love the idea of using lemon instead of wine. Still, the flavor was not there. Maybe adding mint would help.

really good. i added a couple things to the recipe, like caramelized onions, but overall the recipe itself was delicious.. everyone involved in the eating process was well pleased.

Wow. Perhaps one of the best risotto recipes I've made. Note -- the recipe is for ONE serving.

Amazing. I used double the amount of bacon and baby sweet peas, frozen. Don't skimp on the lemon zest - it makes all the difference.

I would definitely make this again! As a single gal it's nice to have recipes for one rather than try to reduce one (easier to double or triple rather than halve, IMO). I would use reduced-sodium chicken broth, as it's a bit salty. I used turkey bacon, still just as lovely, but you might need to add a bit of oil since it's not as greasy. And of course, add wine! (Everything's better with wine :)

This was delicious! Also, inexpensive and easy. Hardly any prep work, so a great dish to make when you want something warm and comforting after a hard day at the office. I doubled the bacon and garlic, and--having fresh thyme I needed to get rid off--added 2 teaspoons of thyme with the peas. Oh so good. Will make this again and again.

This recipe is easy, simple yet flavorful. You'll see me making this risotto many times in the future. Thanks epicurious!

Loved by all! Very yummy. The bacon on top at the end was preferred by me. the one person who thought it was a bad idea in the first place. The lemon was awesome. Use good cheese.

Great recipe, very tasty both hot for dinner and cold for lunch the next day. I tripled the recipe, since this only made one serving. What's that about, epicurious? The main dish serves one and the salad serves six? However, I'll definitely make it again.

Excellent. I used some truffle butter at the end, which gave this an elegant twist. Just the right consistency. It did take substantially longer than 20 minutes to cook the rice, but that doesn't bother me.

This was so satisfying -- to make and to eat. My guests loved it. I ended up using every bit of the broth. Note: this recipe is for one. Double, triple, quadruple as necessary.

I had wine so added it before starting to add the stock. I ran out of it and had to add a cup of water in the end. It took way more than 20' to cook. I substituted cheddar for the parmigiana and didn't bother with the zest. YUM! I inhaled it.

Absolutely Delicious. The portion described is very small for a complete main dish- I suggest x3 for 2 people. We used 1/2 chicken broth 1/2 good white wine. (I will leave out the lemon next time)

This is a standard meal in our house because we always have the ingredients on hand and it's always delicious! It's our go-to recipe whenever we don't know what to make for dinner! We love lots of lemon and garlic, so we tend to add a bit more than suggested. We also use a small onion or shallot as well to give it a bit more depth. Yum, yum, yum.

Yummy! I was verrrry generous with the cheese and the garlic (we love both) and instead of water I used wine and chicken broth. Excellent with fish!

This was my first Risotto and this recipe was good. Too much lemon as it was too dominant. IMO it should be more subtle.

Very, very good. Was a huge hit with 4 foodie friends. Read the reviews as there are some good tips. I used lardons, instead of bacon & then sauteed onion & shallot mix and kept it in pot. It wasn't greasy. Added rice & 3/4C white wine, let it soak a bit and followed recipe. I will reduce lemon next time - a little too lemony for me. Used stock to reduce flavor. It was a very appealing dish to look at.


How to make risotto

Making risotto at home isn’t hard at all, if you follow a few key steps. The important thing to know is this: Risotto isn’t supposed to be overcooked rice – it’s rice cooked al-dente (with a bite) that sits in a creamy, starchy sauce.

The risotto should also not be claggy/sticky, but more soupy and “run away” on the plate.

Key steps for the perfect risotto

  • Cook the onion: First, you sauté the onion in olive oil until it has softened (otherwise your risotto will taste of raw onion later). Use a skillet or a heavy-bottomed pot to make your risotto.
  • Sauté the rice: This is one of the most important parts of risotto! Add the rice to the onion and sauté while stirring constantly, until the rice looks translucent. This helps the starch to release into a creamy sauce later.
  • Deglaze the pan: Pour the white wine into the pan, scraping any browned bits off the bottom. To keep your risotto from tasting too much of raw alcohol, make sure to simmer the dish until almost all of the wine has evaporated.
  • Cook the risotto: To cook the risotto, keep ladling hot broth (just pour chicken broth into a saucepan, bring to a boil once and then keep it warm over medium-low heat on the stove) over the rice so it’s JUST covered. Simmer gently until the rice has absorbed almost all of the broth you added, then ladle on more broth. Continue like this until the rice is done, about 20 minutes.
  • Cook the bacon and Brussels sprouts: Do this while the risotto simmers. Just cook the bacon in a medium skillet until crispy, then add the quartered Brussels sprouts and sauté until crispy on the outside and tender on the inside.
  • Finish the risotto: Once the rice is done, take it off the heat. Stir the grated parmesan and butter into the risotto, then serve immediately with the bacon and Brussels sprouts.


Baked Risotto with Bacon and Peas Recipe

Preheat oven to 400°. Using an oven-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium-high heat. When cooked through, remove bacon and set aside, reserving fat in pan. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add rice and stir to coat with bacon fat. Stir in wine and cook until it has evaporated, 1 minute more. Stir in broth, salt, and pepper and bring to a boil. Cover and bake 20 to 25 minutes check the risotto. Most of the liquid should be absorbed and the rice just cooked. Stir in peas and basil and return to oven, uncovered, for 5 more minutes.

Remove risotto from oven and stir in butter and cheese. Add reserved bacon, season to taste with salt and pepper, and spoon into bowls. Shave additional Parmesan over the top and garnish with basil.

Baked Risotto Four Fresh Ways

Start with our recipe (simply leave out the peas and bacon and sauté the onions with 2 Tbsp. olive oil), and then pick a variation below.

Shrimp, tomato, and mozzarella: Follow the basic recipe, cooking 1 pint grape tomatoes along with the onions. After 20 minutes in the oven, covered, stir in 8 ounces halved, peeled, and deveined shrimp. Return to oven 5 minutes. Instead of Parmesan cheese, stir in 1 packed cup grated mozzarella along with butter.

Sweet onion, sausage, and spinach: Follow the basic recipe, using a sweet onion instead of a white one. Cook 9 ounces crumbled Italian sausage with the onions. After 25 minutes in the oven, covered, stir in 3 packed cups baby spinach (5 ounces), along with Parmesan cheese and butter.

Artichoke, ricotta, and mint: Follow the basic recipe. After 25 minutes in the oven, covered, stir in 8 ounces quartered canned artichoke hearts (the water drained), along with ¾ to 1 cup more warm broth or water, ½ cup grated Parmesan, ½ cup ricotta cheese, and butter. Top each portion with chopped mint and lemon zest.

Wild mushroom and Fontina: Follow the basic recipe, cooking 8 ounces sliced mixed mushrooms (like button, crimini, oyster, or shiitake) with the onions. After 25 minutes in the oven, covered, stir in 1 packed cup Fontina cheese (instead of Parmesan cheese) along with butter.


How to Make It

Bring stock and thyme sprigs to a simmer in a saucepan over medium keep warm over low.

Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan crumble. Add onion sauté 4 minutes. Add rice cook 1 minute, stirring to coat. Add wine cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock cook 4 minutes or until liquid is nearly absorbed, stirring frequently. Add 2 1/4 cups stock, 3/4 cup at a time, stirring frequently until each portion is absorbed before adding more. Reserve remaining 1/4 cup stock discard thyme sprigs. Stir in salt and pepper.

Stir in peas, chopped thyme, and cheese cook 2 minutes. Remove pan from heat stir in reserved 1/4 cup stock. Divide rice mixture among 4 bowls top with green onions and bacon.


Recipe Summary

  • 5 cups unsalted chicken stock (such as Swanson)
  • 2 cups water
  • 4 bacon slices
  • 1 tablespoon olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • ½ cup sliced shallots
  • 1 ½ tablespoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan crumble. Add oil to pan swirl to coat. Add leek, shallots, thyme, and garlic to pan sauté 4 minutes or until tender. Stir in rice cook 2 minutes. Stir in 1/2 cup stock mixture cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.


Slimming World’s bacon and tomato risotto recipe

Simple and quick to make, follow Slimming World’s recipe to make this classic risotto. No complicated cooking needed here, just pop this in the oven and enjoy a delicious bacon and cherry tomato risotto an hour later.

With courgettes and cherry tomatoes, this extra easy Slimming World recipe also helps you reach your 5-a-day, keeping you healthy while also helping you get slimmer. This recipe serves 4 people, which means the whole family can enjoy tucking into this for dinner together. You could also keep leftovers for lunch for the week – this dish will keep in the fridge in a Tupperware for a few days.


Pasta Risotto With Peas & Pancetta

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference - that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook.

I love the rice-shaped pasta that is orzo - it ozzes its starchiness out into the sauce and - what's more - you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan.

Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.

For US cup measures, use the toggle at the top of the ingredients list.

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference - that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook.

I love the rice-shaped pasta that is orzo - it ozzes its starchiness out into the sauce and - what's more - you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan.

Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.