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Bacon risotto

Bacon Risotto
Course: Risotto
Cuisine: Italian
Author: Angela Roberts


  • Risotto with bacon
  • 2 tablespoon butter divided
  • 4 slices bacon chopped fine
  • 1 medium white onion or 1 large shallot, finely diced
  • 3/4 cup red wine you can use white wine also
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth hot
  • 1/4 cup pecorino cheese grated
  • 1/4 cup finely chopped parsley
  • 1 cup grape tomatoes sliced lengthwise


  • Saute bacon until crisp. Remove any bacon residue and bacon grease from pan. Save 1 tablespoon of bacon grease.
  • Saute onion in bacon grease until soft. Add butter if necessary.
  • Add rice until toasted. Add wine and cook for a few minutes.
  • Heat broth in a large saucepan on stove and add in very hot broth, one ladle at a time until each ladle has been incorporated.
  • Add in olive oil, 1 tablespoon butter, pecorino cheese, stir.
  • Add parsley and tomatoes.


Crunchy Rice
Cook 4 slices bacon
Remove, finely chop, divide.
Add cooked rice to pan and stir fry until crisp.
Ladle bean soup into individual bowls. Add in 3-4 grape tomatoes, sliced lengthwise to each serving .
Add in some raw spinach leaves to each bowl. Mix. Top with sprinkle pecorino cheese, crunchy rice and extra bacon bits.