Chicken & Bacon Risotto

So I had to share this dish that I made, unfortunately it was so good that I ate it before I even thought about taking pictures of it. Sorry folks! It's one of those random dishes you throw together with leftovers and viola it's a fabulous dish.

I had tried risotto before and it was creamy & delicious so I bought a box. I attempted to make it but it was not well received, so the box just sat there until I got enough nerve to try it again. This time was a hit. I was lucky enough to have roast chicken leftovers and chicken broth that I had made and froze earlier this week. It's so easy - the only time consuming part is getting the rice to soak up the broth. But I'm getting ahead of myself...

The great thing about risotto is that you can throw almost anything in it. For this recipe the creamy texture of the rice paired with veggies, chicken, and bacon are a tasty combination. The bacon really adds an additional smoky flavor to an already comfort food dish.

Chicken & Bacon Risotto

1 c. uncooked Risotto rice
1/2 c. mix of red onion & yellow onion (you can use either one, but it was tasty...)
2 cloves of garlic, minced
2 T. olive oil
2 T. butter
3 c. chicken broth
1 c. frozen mix veggies (peas, corn, etc.)
1-2 c. leftover chicken, shredded into bit size pieces
4 slices cooked bacon, crumbled
salt & pepper to taste
Parmesan cheese

Melt butter & oil in large skillet on medium heat. Saute onions in skillet for about 2-3 minutes. Add garlic & vegetables and saute for 1 minute. Add uncooked rice to skillet, stirring for about 2 minutes.

Add 1 cup of the chicken broth to the rice mixture and bring to a boil (stir constantly), then reduce to medium heat. Continue to stir constantly until all the broth has been absorbed. Make sure all liquid has absorbed before adding additional cups. Add another cup of broth and continue to stir constantly until broth absorbed. Repeat with the last cup of broth. Once the liquid has absorbed add the chicken, bacon, add salt & pepper to taste. Sprinkle with Parmesan cheese (as much or as little as you want.). Serve immediately.


We had this with Great Lakes Brewing Company Burning River beer, a pale ale with a lightness and hoppiness that goes well with the dish. The Wandering Beer Man said it was a great combination. Who better to ask?