Risotto with Bacon and Kale (Giada De Laurentiis) |
|
 |
Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Ingredients:
4 slices bacon, chopped coarsely |
1 large onion, chopped |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 cup arborio rice |
3 cups low-salt chicken broth, plus 1/4 to 1/2 cup |
3 tablespoons fresh lemon juice (about 1 large lemon) |
3/4 cup diced cooked chicken |
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups) |
1 roasted carrot, chopped |
1 roasted parsnip, chopped |
1 roasted shallot, chopped |
1/2 cup freshly grated parmesan |
Directions:
1. Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
2. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
3. Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and the lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
4. Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
|
|