Chicken and Bacon Risotto


Does anyone else ever come home work, no idea what you’re going to make for dinner and somehow you end up throwing together a delicious Risotto? Anyone? Just me?

Hahaha. This was so random! All I had in the fridge was chicken and bacon and I was thinking about doing some sort of casserole and after I threw away 2 bags of rock hard marshmallows I found a ton of arborio rice. And there you go. Random Risotto. Oh yeah….and throw some peas and Parmesan in there just for the hell of it.

Risotto is usually a side dish but you can easily make it a meal with some extra protein. This dish has about 4 servings. Takes about 40 total minutes.

Ingredients:

  • 8 slices Bacon, cut into 1 inch squares
  • 2 Chicken Breasts, sliced and seasoned
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • 1 1/2 Cup Arborio Rice
  • 1 Cup White Wine
  • 4 Cups Chicken Stock
  • 1 1/2 Cup Frozen Peas
  • 1/4 cup Parmesan 

In a large skillet over medium heat, fry up the bacon pieces until they are just barely crispy. Remove the bacon and set aside, leave the grease in the pan. Cook the chicken and set aside with the bacon. Add the onion to the pan. Cook for about 2-3 minutes. Add the rice, cook until the onion is soft and clear and the rice is lightly browned. Add garlic and cook for one more minute.

Slowly add the wine, stir until it’s mostly absorbed into the rice. Add 1 cup of chicken stock and stir until mostly absorbed. Repeat with the remaining cups of chicken stock. When you are adding the last cup add the peas as well. Cook until fully absorbed. Remove from heat. Top with Parmesan and serve it up and enjoy!!

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