Risotto with Bacon and Kale
Adapted from Giada de Laurentis
4 slices of bacon, cooked and chopped
Olive oil
Salt
Pepper
1 cup arborio rice
3 cups chicken broth, plus 1/2 cup
1 1/2 tablespoons lemon juice
3/4 cup cooked chicken
1 and a half curly kale leaves, steamed and chopped fine
2 roasted carrots, diced
2 roasted parsnips, diced
1/2 cup parmesan cheese
Preheat oven to 425 degrees.
Preheat a large dutch with olive oil over medium high . Add rice and stir to 2 minutes. Add 3 cups broth and lemon juice. Bring to a boil, stirring occasionally. Cover with a lid and bake in oven 20 minutes.
Remove from oven and return to stove over medium low heat. Remove lid and stir in chicken, kale, roasted vegetables and 1/4 cup broth. Stir until kale is wilted about 5 minutes. Add extra broth as needed. Stir in cooked, bacon and cheese.
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