Easy Lemon, Bacon Risotto

This Easy Lemon, Bacon Risotto is the perfect recipe for your first time attempting Risotto. I am sure there will be diehards who will disagree with my oven method over the traditional stove-top method, but I have tried both methods and I cannot tell the difference. Having watched my brother-in-law make Risotto many times, I have always been intimidated by the amount of work required, but this Easy Lemon, Bacon Risotto Recipe has changed everything for me. Getting the timing correct was terrifying but this recipe takes that fear away!

No one is born a great cook. One learns by doing.

-Julia Child

The great thing about Risotto is how versatile it is. The one thing that you need to stick to is to use Arborio Rice. It just does not come out right with anything else. The rest is very adaptable. Our latest way is to top it with sauteed shrimp! We have added chicken and switched out the spinach with asparagus or Brussels sprouts. Salmon is another great option. For the meat lover in your life, using Risotto as a side dish next to a good steak and a glass of red wine never disappoints.

This Easy Lemon, Bacon Risotto is the perfect recipe. Easily adaptable, Allergy-Friendly, and tastes wonderful. Once you get the method down, the rest is just playtime. So many variations.

Easy Lemon, Bacon Risotto

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Course: dinner, lunch, Main Course

Cuisine: Italian

Ingredients Notes

Ingredients

  

• 5 slices bacon Cooked crisp and chop
• 1 large onion chopped
• 1 1/ Cups Arborio Rice
• 4 Cups Low Salt Chicken Broth plus 1/4 to 1/2 cup for the end.
• 3 Tbsp. Fresh Lemon Juice (About 1 large lemon)
• Zest of 1/2 Lemon
• 1 tsp. Kosher Salt
• 1/2 tsp. Freshly Ground Pepper
• 1 Roasted Shallot Chopped
• 3/4 Cup Freshly Grated Parmesan Cheese
• 1 Tbsp. Fresh Parsley Chopped
• 1 Cup Cooked Chicken Chopped (OPTIONAL)
• 3-4 Cups Fresh Spinach (OPTIONAL)

Notes

Preheat oven to 375 degrees.

In a large, heavy, oven-safe pot, cook the bacon over medium heat until crisp. Remove the bacon and drain on paper towels. 

Add the onions and cook until tender, about five minutes. Add the rice and cook for about three more minutes, stirring frequently. Add the lemon juice, lemon zest and chicken broth. Stirring frequently, bring to a boil. Cover the pot and put in the oven for 20 minutes.

After 20 minutes remove the pan from the oven and return to stove top over medium-low heat. Now add the optional spinach, chicken, and roasted shallots. Stir in an additional 1/2 cup of chicken broth. Stir for about 2 minutes (until spinach is wilted). Add more broth if needed. Add the bacon, lemon zest, and Parmesan cheese and stir until creamy. 

Garnish with parsley and more grated Parmesan cheese. 

 

Allergens: Dairy

If you are interested, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.