This chicken bacon risotto is a creamy, flavorful (elevated) comfort food that comes together in less than 40 minutes! It is easier to make than you might think and is definitely worth the small bit of effort! Of course, it is so delicious that everyone will ask for seconds!
Cheesy Chicken Bacon Risotto with Cheddar
While adding chicken and bacon to risotto may not be a traditional Italian delicacy, it is definitely incredibly delicious! And if the thought of chicken and bacon mixed with risotto is not your cup of tea, you can go check out some of my other (more typical) risotto recipes!
This fun dish adds a Southern comfort food element to your classic, sophisticated risotto. It uses bacon, chicken, cream cheese, and sharp cheddar cheese to really take all of the flavors to the next level!
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If this is your first time making risotto (or you'd just love some fantastic tips and tricks), take a look at my post on how to cook risotto!
🥘 Chicken Bacon Risotto Ingredients
Make sure you use high-quality wine and the correct type of rice in order to make the most amazing risotto possible! You should be able to find Arborio rice at any grocery store, as well as the rest of these ingredients!
- Bacon - 4 strips of thick-cut bacon. Of course, you can always add more if you like!
- Chicken Stock - 3-4 cups of heated chicken stock.
- Shallot - 1 medium-sized shallot, finely diced.
- Garlic - 2 teaspoons of minced garlic (or 2 cloves).
- Arborio Rice - 1 cup of Arborio rice, Carnaroli rice, or any other risotto rice. Take a look at the best rice for risotto here.
- White Wine - ½ cup of dry white wine. Use a high-quality wine (that you would enjoy drinking) for the best results.
- Salt & Pepper - ¼ teaspoon of both salt and pepper.
- Cream Cheese - 4 ounces (or half of an 8-ounce block) of cream cheese that has been softened at room temperature and cubed.
- Sharp Cheddar - ½ cup of grated sharp cheddar cheese.
- Chicken - 6 ounces of cooked chicken, shredded or diced.
- Chives (optional) - 2 tablespoons of chopped chives or green onions for garnish.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chicken Bacon Risotto
Cooking risotto is not as difficult as some people may have you believe. In fact, it is actually quite simple! The key is to stir occasionally while gradually adding in the heated stock. To get started, you will need a large skillet, a small saucepan, a wooden spoon, and your measuring cups.
This recipe will make enough risotto for 4 servings.
Prepare The Ingredients
- Brown the bacon. In a large skillet, cook 4 strips of bacon over medium heat until browned and crisped. Then remove the bacon from the skillet and set it aside on a plate lined with paper towels.
- Heat the stock. Add 3-4 cups of chicken stock to a small saucepan and bring it to a low simmer. Reduce the heat to keep it simmering.
- Saute. Reserve 2 tablespoons of the bacon grease and wipe the skillet you used to cook the bacon clean. Add the reserved bacon grease back to the skillet along with 1 medium shallot and cook over medium heat for 2 minutes, or until softened, using your spoon to scrape the browned bits of bacon from the bottom of the pan. *If you don't have 2 tablespoons of bacon grease, you can combine it with enough olive oil to reach 2 tablespoons.
Cook The Rice
- Add the rice. Stir in 2 teaspoons of minced garlic and cook for 30 seconds or until fragrant. Pour in 1 cup of arborio rice and stir until it is well incorporated with the shallot and garlic. Cook for about 2 minutes or until there is only a small white dot in the center of each grain.
- Deglaze. Stir in ½ cup of dry white wine to deglaze the pan, cooking for 1-2 minutes to burn off the alcohol. Then, add ¼ teaspoon each of both salt & pepper.
- Add the stock. Once the wine has been absorbed by the rice, add 2-3 ladles of the heated chicken stock. Stir occasionally as the rice absorbs the chicken stock. Continue to add more, one ladle at a time.
- Cook. Continue the process of adding ladles of the stock and stirring occasionally until the risotto has a thick and creamy consistency, which will take about 20-25 minutes from the time that your first began adding the stock.
Mix & Serve
- Mix. Once the rice is al dente, add 4 ounces of cubed cream cheese and stir until well combined. Then, crumble the bacon and add it along with ½ cup of grated sharp cheddar cheese and stir until it has melted. Finally, stir in 6 ounces of cooked chicken. Taste and add more salt and pepper as needed.
- Serve. Serve your chicken bacon risotto on warmed plates and garnish with 2 tablespoons of chopped chives if desired.
This creamy risotto is sure to be a new family favorite! Take a look at this collection of what to serve with risotto for some fantastic pairings and recipe ideas. Enjoy!
💭 Tips & Notes
- If you don't want to use the bacon grease to saute the shallots, clean the pan and use 2 tablespoons of extra virgin olive oil instead.
- You can use any cooked chicken for this recipe, even rotisserie chicken! Use chicken breasts or thighs that have been grilled, boiled, baked, or cooked in a pressure cooker.
- You should use the same white wine for cooking as you would for drinking. Using a higher-quality wine will yield the best results.
- Use an extra ½ cup of broth or stock to opt for an alcohol-free risotto.
- As the risotto simmers, the grains of rice will bump up against each other so that you only need to stir occasionally (and not constantly, as some people believe).
🥡 Storing & Reheating
Let your risotto cool completely, transfer it to a shallow airtight container, and store it in the refrigerator for up to 3 days.
Make sure to make some amazingly flavorful arancini de riso using your leftovers!
Reheating Risotto
Add 2-3 tablespoons of broth per 1 cup of risotto in a skillet and bring it to a simmer. Reduce the heat and stir in the risotto until warm and creamy. Take a look at my post on how to reheat risotto to learn more.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Yes! You can easily make this dish completely alcohol-free if you like! To do so, just replace the wine with some additional chicken stock. It will still taste amazing!
Believe it or not, you definitely have to use specific types of rice for making risotto. You need a variety that has a high starch content and is short or medium in length. Arborio is one of the most popular kinds of rice to use for risotto, as it is easy to find in stores. Take a look at more options in my post here.
For this recipe, go ahead and heat up the full 4 cups of chicken broth. Once you start adding the broth (in one ladle increments), give the rice time to absorb the liquid in between each addition until it reaches the correct creamy consistency. In the end, you will most likely use somewhere between 3 and 4 cups total.
🤌🥣🍚🍲 More Risotto Recipes
- Butternut Squash Risotto - A creamy and comforting dish that uses butternut squash for a delightful autumn-inspired meal.
- Saffron Risotto (Risotto alla Milanese) - Delicious risotto that features the warm and delicate flavors of saffron.
- Prawn Risotto - Succulent prawns make this risotto perfect for seafood fans!
- Crab Risotto - Decadent risotto packed with tender chunks of crab meat.
- Mushroom Risotto - A hearty Italian dish that incorporates the earthy flavor of mushrooms.
- Parmesan Risotto - A simple and comforting meal that combines creamy rice with flavorful Parmesan cheese.
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📖 Recipe Card
Chicken Bacon Risotto
Ingredients
- 4 strips bacon (thick-cut)
- 3-4 cups chicken stock (heated)
- 1 medium shallot (finely diced)
- 2 teaspoon garlic (minced)
- 1 cup arborio rice (or carnaroli or other risotto rice)
- ½ cup dry white wine
- ¼ teaspoon each, salt & pepper (to taste)
- 4 oz cream cheese (softened, at room temperature and cubed)
- ½ cup sharp cheddar cheese (grated)
- 6 oz chicken (cooked, shredded or diced)
- 2 tablespoon chives (or green onions, optional for garnish)
Instructions
- In a large skillet, cook 4 strips bacon over medium heat until browned and crisped. Then remove the bacon from the skillet and set it aside on a plate lined with paper towels.
- Add 3-4 cups chicken stock to a small saucepan and bring it to a low simmer. Reduce the heat to keep it simmering.
- Reserve 2 tablespoons of the bacon grease and wipe the skillet you used to cook the bacon clean. Add the reserved bacon grease back to the skillet along with 1 medium shallot and cook over medium heat for 2 minutes, or until softened, using your spoon to scrape the browned bits of bacon from the bottom of the pan. *If you don't have 2 tablespoons of bacon grease, you can combine it with enough olive oil to reach 2 tablespoons.
- Stir in 2 teaspoon garlic and cook for 30 seconds or until fragrant. Pour in 1 cup arborio rice and stir until it is well incorporated with the shallot and garlic. Cook for about 2 minutes, or until there is only a small white dot in the center of each grain.
- Stir in ½ cup dry white wine to deglaze the pan, cooking for 1-2 minutes to burn off the alcohol. Then, add ¼ teaspoon each, salt & pepper.
- Once the wine has been absorbed by the rice, add 2-3 ladles of the heated chicken stock. Stir occasionally, as the rice absorbs the chicken stock, continue to add more one ladle at a time.
- Continue the process of adding ladles of the stock and stirring occasionally until the risotto has a thick and creamy consistency, which will take about 20-25 minutes from the time that your first began adding the stock.
- Once the rice is al dente, add 4 oz cream cheese and stir until well combined. Then, crumble the bacon and add it along with ½ cup sharp cheddar cheese and stir until it has melted. Finally, stir in 6 oz chicken. Taste and add more salt and pepper as needed.
- Serve your chicken bacon risotto on warmed plates and garnish with 2 tablespoon chives if desired.
Notes
- If you don't want to use the bacon grease to saute the shallots, clean the pan and use 2 tablespoons of extra virgin olive oil instead.
- You can use any cooked chicken for this recipe, even rotisserie chicken! Use chicken breasts or thighs that have been grilled, boiled, baked, or cooked in a pressure cooker.
- You should use the same white wine for cooking as you would for drinking. Using a higher-quality wine will yield the best results.
- Use an extra ½ cup of broth or stock to opt for an alcohol-free risotto.
- As the risotto simmers, the grains of rice will bump up against each other so that you only need to stir occasionally (and not constantly, as some people believe).
- To store: Let your risotto cool completely, transfer it to a shallow airtight container, and store it in the refrigerator for up to 3 days.
- To reheat: Add 2-3 tablespoons of broth per 1 cup of risotto in a skillet and bring it to a simmer. Reduce the heat and stir in the risotto until warm and creamy. Take a look at my post on how to reheat risotto to learn more.
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