Easy Chicken and Kale Risotto


I love risotto, but it can be time consuming.  Making sure the rice gets cooked perfectly and then putting the broth in right at the moment it needs, over and over again can take a lot of time.  This recipe takes a lot of that time consumption out of the way.  Plus, the fact that the chicken and the veggies are already made makes it twice as simple.

This is easy enough to make on a weeknight and allows one a nice glass of white wine with the ones you love. 

Easy Chicken and Kale Risotto

4 slices turkey bacon, chopped coarsely
olive oil
1 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 tablespoon white wine
3/4 cup diced cooked chicken
3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
1 roasted carrot, chopped
1 roasted parsnip, chopped
1 roasted shallot, chopped
1/2 cup freshly grated Parmesan

  • Place a rack in the center of the oven. Preheat the oven to 425F degrees.
  • In a large heavy saucepan or braising pan, cook the turkey bacon with the olive oil over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
  • Add the onions, salt and pepper to the same pan. Reduce the heat to medium-low and cook until tender, about 5 minutes. 
  • Add the rice and stir for 2 minutes.  
  • Add the wine and lemon juice to deglaze and take all the yummy bits off the bottom. 
  • Add 3 cups of broth. 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.
  • 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.
  • Spoon into bowls and serve.
One can use the roasted veggies from a prior meal.  I roasted my veggies (shallot, carrot, and parsnip) along with red potatoes and some garlic at 450 for about 30 minutes.  These root veggies cooked perfectly with some olive oil, salt, and pepper. They were my side with some ribeye steaks for our Friday night dinner.

Sooooo good. 

<3 mk

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