Risotto with Bacon and Kale

Ingredients

• 1 cup arborio rice 
• 4 slices bacon chopped
• 0.5 teaspoon pepper black freshly ground
• 1  roasted carrot chopped
• 0.8 cup meat from a rotisserie chicken diced cooked
• 3 cups curly kale leaves stemmed chopped
• 1 teaspoon kosher salt 
• 3 tablespoons juice of lemon fresh ( 1 large lemon)
• 3 cups low-salt chicken broth 
• 1 large onion chopped
• 0.5 cup parmesan freshly grated
• 1  roasted parsnip chopped
• 1  roasted shallot chopped

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• ladle
• oven
• stove
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
3. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
4. Add the onions, salt and pepper. Reduce the heat to medium-low and cook until tender, about 5 minutes.
5. Add the rice and stir for 2 minutes.
6. Add 3 cups broth and the lemon juice. 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.
7. Remove the pan from the oven and return it to the stove over medium-low heat.
8. 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. Ladle into bowls and serve.