Bacon Risotto – so yummy!

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Risotto is one of those dishes that people tend to shy away from because they think it’s too difficult. Probably because on all those cooking competition shows it’s always the risotto that sends someone home. In truth risotto is a very technique driven dish – but it’s not actually difficult. This recipe for Bacon Risotto is going to make you flip! A creamy delicious and simple risotto packed with cheese and BACON!

Bacon Risotto
Bacon Risotto

Most of the deterrent to making risotto is the time it takes – because you do have to stand there and stir it basically the whole time it’s cooking. But honestly – the deliciousness that comes out of it makes it all worth it. When I make risotto, I just choose a simple protein – either baked chicken or grilled steak – something that I don’t have to tend to much once I have it cooking. You can also make this as the main dish too – it is pretty hearty!

Bacon Risotto with Steak

Having the right pan is also important for success here! You want a wide shallow pan so that the rice can cook evenly in a relatively thin layer. If it gets too mounded up, you will end up with some over done pieces of rice and some under done pieces.

Now let’s get cookin’!


Bacon Risotto

A creamy delicious and simple risotto packed with cheese and bacon.
Course Main Course, Side Dish
Cuisine American, Italian
Keyword bacon, Parmesan, risotto, Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6


  • 1 lb Bacon cut in ½-inch pieces
  • 2 tbsp Butter
  • 1 lb Arborio Rice
  • ½ cup White Wine
  • 2 tbsp Lemon Juice
  • 2 Garlic Cloves minced
  • 4 cups Chicken Broth
  • 1 cup Parmesan Cheese shredded
  • ½ cup Heavy Cream
  • 1 tsp Sea Salt
  • 1 tsp Basil
  • 1 tsp Parsley for garnish


  • Prepare all of the ingredients.
  • In a large saute pan over medium high heat, add bacon. Cook until crispy then remove to a paper towel covered plate. Reserve 2 tbsp of bacon grease, remove the rest from the pan.
  • In the same pan add butter, and garlic. Reduce heat to medium and cook for 3 minutes. Add rice to pan, stirring often toast for 3-4 minutes.
  • Add white wine, lemon juice, salt and basil to pan and cook for an additional 3 minutes. Once wine is mostly absorbed begin stirring in chicken broth – a half a cup at a time. Continuously stir the rice while the broth is absorbed about 3 minutes. Then add another half a cup, stir and repeat until all of the broth has been added.
  • Add ¾ of the cooked bacon, Parmesan cheese and heavy cream and mix until well combined. Serve with a sprinkle of bacon and parsley on top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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2 thoughts on “Bacon Risotto – so yummy!

  1. Old Meets New Modern Farmhouse Charm – Fort Myers, FL – Hello Friend and welcome. My name is Linda and this is a place I share my passion for modern farmhouse charm. Where old meets new. Sharing ideas. recipes, and items that you can purchase. I am not an affiliate for all items, but the ones I am if you make a purchase I earn a small commission to help support my coffee habit. My mission on this blog is to bring you things you would love to surround yourself with to make you feel cozy. So pull up a chair, grab some coffee or tea, and let's get started. Don't forget to sign up for my newsletter so you don't miss a thing.
    Linda on Poinsettia Drive says:

    Sounds heavenly.

  2. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    Anything with bacon has got to be delicious! Great idea. Thank you for sharing on Fiesta Friday.

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