Bacon Risotto

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 617kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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!

Video

Notes

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.

Nutrition