Bacon Risotto

This dish is the second part of a meal created for the subreddit, /r/52weeksofcooking, where the theme was “Bacon”. Find me a person who does not like Risotto, then I will give you a trophy. Then add Bacon. I think I am salivating again…

I used my homemade chicken broth so you might need to use less salt if you use broth from the can.

  • Servings: 6-serving
  • Difficulty: easy
  • Print


  • Course: side dish
  • Cooking Time: 45 mins


1/2 lb Bacon
5 Cups Chicken Broth
4 Tablespoons Butter
1/2 White Onion
4 Cloves Garlic
1 1/2 Cups Arborio Rice
1/4 Cup Parmesan Cheese , grated
to taste Salt
to taste Black Pepper


  1. Dice the Bacon.
  2. Cook and stir the diced Bacon in a large skillet over medium heat until browned (about 10 minutes). Drain the Bacon on paper towels and reserve.
  3. Bring Chicken Broth to a boil over high heat. Reduce heat to low to keep warm.
  4. Dice the Onion and mince the Garlic.
  5. Meanwhile, melt 2 tablespoons of Butter in a large saucepan over medium-high heat. Add the Onion and Garlic. Cook and stir until the Onion starts to turn Golden Brown (about 2 – 3 minutes).
  6. Add the rice and stir and cook until the rice is coated in Butter and starts to toast (about 3 minutes).
  7. Stir in 1/3 of the hot Chicken Broth and stir and cook until the Rice absorbs the liquid. Repeat the process twice until all of the Chicken Broth is used up.
  8. Remove the risotto from the heat. Stir in the remaining 2 tablespoons of Butter, Parmesan Cheese, and Bacon.
  9. Season with Salt and Black Pepper.


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