Risotto with bacon and kale

By Jan_C

This recipe is for leftovers from "roasted chicken with root vegetables" recipe, or use leftovers from any roasted chicken recipe.

Ingredients

• 4 slices bacon, chopped coarsely
• 1 large onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup arborio rice
• 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
• 1 roasted carrot, chopped (from roasted chicken with root vegetables)
• 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
• 1 roasted shallot, chopped (from roasted chicken with root vegetables)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium 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.