I’m thrilled to share my Bacon Risotto recipe with you, packed with creamy goodness and crispy bacon bits, what more can you ask for! With just 2 minutes of prep and less than 10 minutes of cooking, it’s become my go-to for a satisfying and fuss-free dinner. Trust me, once you try this flavorful risotto, you’ll be coming back for seconds!
Table of Contents
Why I Love This Recipe
I absolutely love this Bacon Risotto recipe because it’s my twist on traditional risotto that’s both easy to make and incredibly satisfying! Crafted in my own kitchen, I took inspiration from our beloved Salmon Risotto and Cheese Risotto dishes, infusing creamy rice with the rich, savory essence of crispy bacon. Plus, using my shortcut method of preparing risotto makes this recipe fuss-free! Instead of slow-cooking the rice grain in broth, I take already cooked rice and infuse the flavors, making for a much shorter time to prepare this dish!
This unique take on risotto boasts flavors of black pepper and nutmeg, all melded together with the creaminess of cheese and heavy cream! Perfect for anyone seeking a fuss-free yet delicious main course, this recipe is a game-changer for busy home cooks craving gourmet flavors without the hassle. Don’t wait any longer—dive into a bowl of this mouthwatering risotto today!
Ingredients
Ingredients
- Butter – salted or unsalted.
- Bacon – bacon of choice.
- Rice – rice of choice.
- Heavy Whipping Cream – heavy cream or heavy whipping cream.
- Grated Parmesan – use grated Parmesan or a blend found in the self-stable section of supermarkets.
- Salt – sea salt preferred.
- Black Pepper – ground. More or less depending on taste preference.
- Nutmeg – ground nutmeg found in the spice section in supermarkets.
- Shredded Parmesan – pre-shredded Parmesan.
🍚 Rice Pro Tip
Use Leftover or Dried-Out Rice when preparing this dish. This simple technique allows the rice to absorb the rich flavors of the risotto broth, resulting in a more flavorful and satisfying meal.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Ensure you have a Large Skillet With a Flat Bottom on hand. This type of skillet provides ample space for all the ingredients to simmer together, promoting even cooking and maintaining the proper temperature throughout the process.
Step 1 Start with cooking the bacon in a skillet to your liking then set aside on a holding plate.
Step 2 Next, combine butter and rice in a large skillet and cook until tender, around 1-2 minutes.
Step 3 After that, mix in heavy cream, Parmesan cheese, salt, black pepper, nutmeg, and bacon. Simmer until the cheese is melted and the liquid becomes a creamy texture! Top with shredded Parmesan cheese.
💡 Flavoring Pro Tip
For an added depth of flavor, consider incorporating Chicken Broth or Vegetable Broth into the risotto.
🍽️ Serving Pro Tip
Risotto is best enjoyed Fresh Off the Stove to preserve its creamy texture and flavors.
Recipe Variations
Elevate your risotto game by trying different variations with the same base! Swap out bacon for a seafood mix cooked in white wine for my Seafood Risotto, or opt for langostino tails for my Langostino Risotto. For a classic option, go for chicken and mushroom to create a comforting Chicken Mushroom Risotto. With these variations, you’ll enjoy diverse flavors while keeping the creamy goodness intact!
Pairing Recommendations
Pair your risotto with a Caesar Salad or steamed vegetables with Garlic Lemon Spread. Alternatively, serve alongside Bacon Cheese Stuffed Mushrooms or Bacon Wrapped Asparagus for a delightful appetizer before your risotto main.
Frequently Asked Questions
What is the best way to reheat leftover risotto?
The best way to reheat leftover risotto is to cover it with a wet paper towel and microwave it for 60-90 seconds. This method helps retain moisture and prevents the risotto from drying out when reheating.
How do I know when the risotto is cooked perfectly?
To determine when the risotto is cooked perfectly, the best way is to taste it yourself and assess the texture. Since everyone has different preferences for the ideal consistency of risotto, tasting it allows you to gauge whether it has reached your preference.
Is it possible to make this recipe ahead of time and freeze it?
Yes, it's entirely possible to make this recipe ahead of time and freeze it for meal prepping. Once prepared, simply allow the risotto to cool down to room temperature before transferring it to a freezer-safe container or ziplock bag.
Storage Tips
To store leftovers, simply transfer the risotto into an airtight container and refrigerate. It will stay fresh for 3-5 days in the fridge. For longer-term storage or meal prepping, place the cooked risotto in a ziplock bag and store it in the freezer.
Other Recipes You Might Like
- Bacon Cauliflower Gratin
- Bacon Wrapped Garlic Chicken Breast
- Salmon Bacon Chowder
- Seafood Gratin Bake
Watch How To Make It
Bacon Risotto
Ingredients
- 2 tbsp Butter
- 4 Slices Bacon
- 3 Cups Rice rice of choice
- 1/2 Cup Heavy Whipping Cream
- 1/2 Cup Grated Parmesan
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
- 1/8 tsp Nutmeg
- Sprinkle Shredded Parmesan optional
Instructions
- Gather all the ingredients.
- Add chopped bacon pieces into a frying pan and cook on medium heat for for 2-3 minutes until bacon is done but not crispy. Once done, lay a paper towel down onto a holding plate and transfer.
- Using the same frying pan, melt butter over medium heat. Once butter is melted, stir in rice and cook until tender, approximately 1-2 minutes.
- After 3 minutes, stir in heavy cream, Parmesan cheese, salt, black pepper, nutmeg and cooked bacon bits. Cook for 3-4 minutes until cheese is melted and mixed into thoroughly.
- Top with shredded Parmesan cheese and serve hot!
Nutrition
*Values Based Per Serving
Can’t wait to try your bacon risotto next week and some of your other dishes.
Hey Rhiannon! Welcome to LCA and so glad you found us! Hope you like the risotto and if there is anything at all we can do to help, let us know! Best of luck!!
I cannot wait to try your recipes. I only wish the recipes were printable.
Hi Jo! On the bottom of the page in the recipe card, there is a button to print. Hope that helps.