Bacon and Onion Risotto

Bacon and Onion Risotto – a savory, slow-cooked rice flavored with onions and bacon.  This side dish pairs well with chicken, beef, or pork.

Bacon and onion risotto is a family favorite in my house.  This is my go-to recipe when we’re craving risotto.  It’s a great side dish for almost anything – steak, pork, chicken. Try this dish on your dinner table today!

How to make risotto

Start by warming 4 cups of chicken or vegetable stock over medium-low heat.  Heat a separate heavy pan over medium heat.  Add 4 slices of chopped bacon and cook until bacon is brown and crispy.

Remove bacon to a paper towel-lined plate.

Add 1/2 onion, diced, to the bacon drippings.  Saute until onion is soft and translucent.

Next, stir in arborio rice and saute for a few minutes until lightly toasted.  (This is my go-to Arborio rice.)

Start adding the stock, 2 ladles at a time.

Stir the rice until the stock is mostly absorbed.

Then add another 2 ladles of stock, stirring until absorbed.  Continue adding stock, letting each addition absorb into the rice before adding more stock.  This process takes about 15 minutes.  The rice will have a creamy consistency and should be tender but firm.

Stir the bacon into the risotto.

Turn the heat off and stir in the parmesan cheese and freshly cracked black pepper.

Serve and enjoy!

More rice recipes to try

• Spinach and Artichoke Risotto
• Broccoli Cheese Rice Casserole with Ritz Cracker Topping
• Greek Rice Bowls with Feta Spread

Print

Bacon and Onion Risotto

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Savory and satisfying side dish that pairs well with chicken, beef or pork.

Course: Side Dish

Cuisine: Italian

Keyword: rice, bacon

Servings: 4 -6 servings

Author: My Casual Pantry

Ingredients

• 4 cups chicken stock
• 4 slices bacon, chopped
• 1/2 medium yellow onion, diced
• 1 1/2 cups arborio rice
• 1/3 cup grated parmesan cheese
• black pepper

Instructions

1. Warm 4 cups of chicken stock over medium-low heat.
2. Heat a separate heavy pan over medium heat. Add 4 slices of chopped bacon and cook until bacon is brown and crispy. Remove bacon to a paper towel-lined plate.
3. Add 1/2 onion, diced, to the bacon drippings. Saute until onion is soft and translucent.
4. Stir in arborio rice and saute for a few minutes until lightly toasted.
5. Start adding the stock, 2 ladles at a time. Stir the rice until the stock is mostly absorbed. Then add another 2 ladles of stock, stirring until absorbed. Continue adding stock, letting each addition absorb into the rice before adding more stock. This process takes about 15 minutes. The rice will have a creamy consistency and should be tender but firm.
6. Stir the bacon into the risotto.
7. Turn the heat off and stir in the parmesan cheese and freshly cracked black pepper.

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