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Easy Lemon Bacon Risotto Recipe

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