Creamy Bacon Risotto with a good helping of parmesan, a comforting dish that goes down so well with the whole family. It's a quick and easy dinner idea that only requires a few simple ingredients, and the result is a restaurant-style meal from the very comfort of your own home. No fuss, one pot only, what a delicious dish this is!
It's comfort food season, which means delicious meals that soothe our souls and make us feel full and happy when the cold weather is back. No need to go back to the same dishes over and over, with a bit of creativity, we can come up with brand new recipes again and again.
Take risotto - one versatile dish that screams perfection to me. From one basic recipe you can create so many delicious variations that will all taste so good with very little effort, and very little money spent on ingredients too.
Bacon makes everything takes amazing, I am sure you will agree with me. Its delicious salty, smoky flavour can transform even the most bland food into a scrumptious dish that will make you go back for seconds.
I didn't use white wine for this bacon risotto recipe, in fact, I don't actually use wine for any of my risotto dishes, and they all come out just perfect! Although, of course, you are free to add some if you wish.
- bacon - I used 4 rashes of bacon that were cut into bite-sized pieces
- parmesan cheese - I prefer using a block of cheese, rather than ready-grated parmesan, but anything would work
- onion - I used a regular yellow onion
- chicken stock - for extra flavour
- rice - I used Arborio rice, which works best for risottos
- salt and pepper - to taste
- fresh parsley - to garnish
The regular bacon can be swapped for smoky or streaky bacon, or even bacon lardons - you can also increase the amount of bacon used if you wish.
I used chicken stock to up the flavours, but you can use any other stock of your choice: vegetarian or beef stock would work as well.
You can also add any veggies to the dish, mushrooms and bacon are a particularly nice combo, in which case I would first cooked the bacon, remove it from the pan, cook the mushrooms, then follow the rest of the cooking instructions.
Step-by-step photos and instructions
- in a pan set over a medium heat, cook the bacon until nicely brown and crispy
- remove it from the pan and set aside
- in the same pan, add the peeled and chopped onion, season it with salt, and fry until golden- if the bacon wasn't fatty enough, you can add some butter or oil to fry the onion in
- add the rice, and give everything a good stir, then leave the rice to cook for 1 minute until it becomes translucent
- add the stock one ladle at a time, and cook until it is evaporated, before adding any more stock
- when the stock is used up and the rice is cooked, add the bacon back to the pan
- season the risotto with black pepper, and top with parmesan and chopped parsley
Risotto is a pretty straightforward dish, and there is very little that could go wrong. I would suggest using a non-stick pan to cook it in, as otherwise the rice could stick to the pan and make the risotto taste off.
As previously suggested, if you use some fatty bacon that leaves enough fat in the pan for the onion to be cooked in, there is no need to add anything else. Otherwise, 2 tablespoons of oil or butter will help the onion cook nicely.
Other risotto recipes
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- 1 cup Arborio rice
- 4 rashes of bacon, cut into bite-sized pieces
- 1 onion
- 3 tablespoon parmesan cheese
- 4 cups chicken stock (broth)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoon oil or butter (optional, see notes below)
- 2 tablespoon fresh parsley, chopped
- In a pan set over a medium heat, add the bacon, and fry it until crispy and nicely browned.
- Remove the bacon from the pan and set aside.
- In the same pan, add the onion peeled and chopped finely, season it with salt, and fry it until golden - add the oil or butter if the bacon did not leave much fat in the pan.
- Add the rice, and give it a good stir, then leave it to cook for 1 minute until the rice is translucent.
- Pour in the stock one ladle at a time, and continue to stir until the stock evaporates, before adding more stock.
- When the stock is used up and the rice is cooked, return the bacon to the pan, and mix well.
- Season with black pepper, garnish with grated parmesan, and chopped parsley.
- Serve hot!
- I would suggest using a non-stick pan to cook it in, as otherwise the rice could stick to the pan and make the risotto taste off.
- If you use some fatty bacon that leaves enough fat in the pan for the onion to be cooked in, there is no need to add anything else. Otherwise, 2 tablespoons of oil or butter will help the onion cook nicely.