Bacon and Chicken Risotto

Bacon and chicken risotto may not be the most traditional combination, but it's so velvety and comforting, everyone will likely go for seconds. You can make this creamy chicken risotto with bacon or pancetta and serve it with a generous sprinkle of grated parmesan for the ultimate weeknight treat.

I absolutely love risotto and even though it's always a labour of love, I find it so comforting that I don't mind spending the better part of an hour babysitting it.

Most often, I make light risottos like this summery Asparagus and Artichoke Risotto or this delicious Creamy Smoked Salmon and Rocket Risotto, but this time I went all-in with a rather unorthodox bacon and chicken combination.

This chicken and bacon risotto recipe is naturally creamy without using any butter, and that's because I use Carnaroli rice, which gives the risotto a perfect texture. As with any other risotto, you don't want to stir it continuously, but only once in a while to prevent it from sticking to the bottom of the pan. This way, you release the starches that make the risotto creamy but also avoid letting in too much air, which results in a gluey risotto.

What do you need to make this risotto?

You only need a handful of ingredients to make this creamy risotto with bacon and some of them, like the garlic and herbs, are optional.

Bacon — You can use either unsmoked bacon lardons or bacon rashers cut into small pieces for this risotto. Alternatively, make it with pancetta.

Chicken — Both chicken breast and thighs are great for making this risotto. I typically use breast because it's leaner and there's enough fat in there from the bacon.

Carnaroli rice — This is the best rice for risotto because it holds its shape while also resulting in a naturally creamy risotto. You can substitute it with arborio rice.

Dry white wine — Any kind of dry white wine is great for risotto, including Sauvignon Blanc and Pinot Grigio. Try to use a wine that you would enjoy drinking because it really makes a difference.

Garlic and rosemary — I use crushed garlic and fresh rosemary to infuse the risotto with a really wonderful aroma, but you can skip them if you want the risotto to be more on the plain side.

How do you make bacon and chicken risotto?

• Heat the olive oil in a large pan and saute the shallot for 2-3 minutes over medium heat until softened.
• Add the bacon and fry for a couple of minutes, then stir in the garlic and rosemary. Continue to cook for another minute until fragrant.
• Add the chicken breast and cook for 5-6 minutes or until golden, stirring from time to time.
• Next, add the white wine and cook for 1-2 minutes until the alcohol almost evaporates.

• Stir in the rice and toast it for a minute before starting adding the chicken stock, one ladle at a time.
• Continue to add stock and stir frequently until the rice is cooked al dente and you still have some liquid left in the pan.
• Stir in the grated parmesan, season to taste, and serve immediately, topped with extra grated parmesan if you like.

Recipe notes & tips

• Cooking times may differ depending on how quickly the rice soaks the liquid and the heat you use. Don't try to rush the process by turning up the heat, though.
• If you use all the chicken stock and you find that you need more liquid towards the end, you can warm up some water and add it one ladle at a time. Make sure the water is hot, though, because otherwise, you'll bring down the temperature of the risotto, and you'll have to bring it to a simmer again.
• Add a knob of butter at the end for extra creaminess if you like.

If you liked this bacon risotto, you may also like:

Risotto All'Amatriciana

Leek and Goat’s Cheese Risotto

Easy Lemon Prawn Risotto

Mushroom and Walnut Risotto with Taleggio (Risotto ai Funghi Misti)

Easy Smoked Haddock Risotto

Hungry for more? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!