Risotto with Bacon and Kale

 
It's not that impressive to look at. And it requires quite a bit of chopping and prep work. So far, not a good combination. However, the results... oh, the results! It is well worth every second of chopping and roasting and stirring and cooking. This is the first time I have ever made risotto in the oven and I will likely never do it on the stove top again. At this period in my life, any cooking that can be made in a hands off fashion is going to get rave reviews from me. This was delicious and, thanks to the host of veggies, also felt good for you. As with anything like this, it is easy to mess with the vegetables to suit taste. I've made it as-is and also using peas (that I did not roast) instead of the parsnips. Both were delicious. I used far more kale than 3 leaves (in part because it is what makes this dish feel good for you and also because I am unlikely to use kale in other dishes and I wanted to use as much of it as I could get away with).
 
4 servings

Ingredients

• 4 slices bacon, chopped coarsely
• 1 large onion, chopped
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup Arborio rice
• 3 cups low-salt chicken broth, plus ¼ to ½ cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• ¾ cup diced cooked chicken
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 1 carrot, chopped
• 1 parsnip, chopped
• 1 shallot, chopped
• ½ cup freshly grated Parmesan

Instructions

1. Place a rack in the center of the oven. Preheat the oven to 450 degrees F.
2. Mix vegetables with olive oil and minced garlic. Roast for ~20-30 minutes.
3. Reduce oven temperature to 425 degrees F.
4. 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.
5. 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.
6. 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.

 Photo and recipe from giadadelaurentiis.com