BLT risotto sounds lovely, but an easy swap of lettuce for basil makes for a much more enjoyable dish and this Bacon, Basil, and Tomato Risotto is the ultimate summer dinner.
(This recipe for Bacon, Basil, and Tomato Risotto {BLT Risotto} was originally published in September 2010, but has been updated with new photos and content in 2020).
Though I’m somewhat of a creature of habit, I try really, really hard not to be. I believe in a healthy balance. Which means that while I may crave risotto every single week (along with pizza/flatbread), I try to switch it up a bit every time I make it.
After realizing I had a plethora of bacon in the fridge, I started wondering why I never made a risotto with bacon in it. I instantly decided to make a BLT risotto, but then quickly realized the lettuce would wilt under the heat and wouldn’t be so great in a risotto.
So I replaced it with basil, instead, and my BLT risotto (or should I say BBT risotto) dreams were made!
Is Risotto Hard to Make?
I say this every time I post about it here, but risotto is not hard to make. It’s actually incredibly easy and I made this particular one after a long day when I really didn’t feel like being in the kitchen.
Yes, you have to stir the risotto as it’s cooking in order to prevent the rice from sticking to the bottom of the saucepan. But contrary to popular belief, you don’t have to stir it non-stop.
You can mostly leave it while it’s cooking, stepping back to the stove to give it a stir every couple minutes.
Bacon, Basil, and Tomato Risotto {BLT Risotto} Recipe
This is a pretty standard risotto dish with a few little twists.
You’ll want to start by putting your chicken broth in a medium saucepan and bringing it to a boil. Once it’s boiling, lower it to a simmer and keep it nice and hot while you’re prepping the rest of the risotto.
You can start cooking the bacon while the chicken broth is getting hot. Chop it up first and then add it to a large saucepan (the same one you’ll be cooking the risotto in).
Cook the bacon over low heat until it’s crispy, stirring it a bit so it just doesn’t burn.
Once the bacon’s done, remove it with a slotted spoon to a plate covered with a paper towel.
Drain oil from pot until you have about 1 Tbsp left. Increase heat to medium and add in garlic and chopped jalapeño and cook for about 30 seconds to 1 minute until garlic is fragrant but not browned.
Now, add arborio rice to the saucepan with the garlic and jalapeño. Cook for about 2 minutes, stirring a bit, until rice is translucent around the edges.
Add in white wine and stir a bit (scraping up any bits from the bottom of the saucepan) until the wine is totally absorbed, 3-4 minutes.
Then pour yourself a glass. You deserve it.
Add about 3/4 cup chicken broth and stir occasionally until it has evaporated completely, 2 -3 minutes. You don’t have to stir constantly, but make sure to give it a stir on occasion to prevent the rice from sticking to the bottom of the saucepan.
Repeat this process, adding 3/4 cup of chicken stock at a time, until risotto is creamy and rice is cooked to al dente. You may not need all of the chicken stock.
Stir in reserved bacon, tomatoes, parmesan, butter, and basil and cook until heated through.
And stir it all up and serve the BLT risotto in bowls with more parmesan cheese, bacon, and basil on top if you want.
Seriously, it’s a BLT in a bowl. But better because basil will always win over lettuce. Plus… rice.
I honest to goodness could live off of risotto. Especially when there’s a little meat and some veggies involved— It’s truly a complete meal! But it also makes the most excellent side dish.
This bacon, basil, and tomato risotto is one of the best risottos I’ve made yet. I absolutely love how fragrant and creamy it is, with the perfect amount of bite from the jalapeño (it’s really not spicy and the pepper really just gives it some flavor… but you can always leave it out if you want).
In my opinion, risotto knows no season. BLTs (and basil!) are super summery to me, so this BLT risotto feels like the ideal summer dinner. But since risotto is one of the best comfort foods (as is bacon), this can be enjoyed equally in the cooler months.
Basically, there’s no wrong time of year to be eating this.
And something tells me nobody in your family will complain if you make it all year round!
Have you ever made risotto before?
If you’re looking for more delicious risotto dishes, check out my Blue Cheese Risotto with Kale and my Breakfast Risotto with Bacon and Poached Egg (yes, more bacon and yes, risotto for breakfast!). I’m also really excited to try this Instant Pot Risotto with Butternut Squash from The Forked Spoon!
Bacon, Basil, and Tomato Risotto {BLT Risotto}
Ingredients
- 4 cups low-sodium chicken broth
- 6 slices bacon, chopped into small pieces
- 1 Tbsp minced garlic (about 3 cloves)
- 1 Tbsp finely chopped jalapeño
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (like pinot grigio)
- 1 cup chopped tomatoes
- 3/4 cup grated parmesan, plus more for topping
- 1 Tbsp unsalted butter
- Small bunch basil, roughly chopped, plus more for topping
Instructions
- Pour chicken broth into a medium saucepan and bring to a boil. Once it’s boiling, lower heat and keep it at a simmer.
- Add bacon to a separate large saucepan over low heat and cook until it's crispy, stirring occasionally to prevent burning. Remove with a slotted spoon to a paper towel-covered plate. Drain oil from pot until you have about 1 Tbsp left.
- Increase heat to medium and add in garlic and jalapeño. Cook for about 30 seconds to 1 minute until garlic is fragrant but not browned.
- Add arborio rice to saucepan with the garlic and jalapeño. Cook the rice for about 2 minutes, stirring a bit, until it’s translucent around the edges. Add in white wine and stir a bit (scraping up any bits from the bottom of the saucepan) until the wine is totally absorbed, 3-4 minutes.
- Add about 3/4 cup chicken broth and stir occasionally until it has evaporated completely, 2 -3 minutes. You don't have to stir constantly, but make sure to give it a stir on occasion to prevent the rice from sticking to the bottom of the saucepan.
- Repeat this process, adding 3/4 cup of chicken stock at a time, until risotto is creamy and rice is cooked to al dente. You may not need all of the chicken stock, but I usually add close to all of it if not all of it.
- Stir in reserved bacon (save a little for topping if you want!), tomatoes, parmesan, butter, and basil and cook until heated through.
- Serve and top with additional bacon and parmesan if desired.
that last pic of mitzi is priceless! are you ladies coming to foodbuzz this year?
Risotto…so creamy and delicious. I agree- so easy to make. Just stir stir stir. Great add ins too. Mitzi is adorable. The last picture is my favorite. I like a lot of veggies mixed into my risotto- especially peas, asparagus & tomatoes
oh that looks like the perfect risotto combination!
My favorite step of this recipe is when you pour yourself a glass of wine!
mitzy is pretty adorable 🙂 and what a fabulous risotto! i tried out a corn one last night, and i don’t know why i didn[‘t think of the bacon addition 🙂
I was just thinking that I can’t wait to make fall-inspired risotto. The bacon and tomatoes look very comforting. I always like it with butternut squash a nutmeg for a warmer feel… or, in the spring, fresh veggies like peas and asparagus. You can’t go wrong!!
This post serves as a reminder of how much I adore risotto… and how long it’s been since I last made it! Love the flavors in this recipe, and goodness gracious Mitzi is adorable :).
Oh my god, that dog is adorable! What breed is she? A Wheaten Terrier?
PS: The risotto looks amazing, too! I just get totally sidetracked if I see a dog.. haha!
The risotto looks beautiful. I wonder if we should start some sort of bacon-lovers anonymous group! Everything is so much better with bacon!
Cute dog!
what an amazing risotto!!!
Ah creamy risotto is one of my faves!! Such a comforting food and pretty easy to make. Like you, I tend to switch up my recipes based on what I have around at the time. One of my fall-back meals is fried rice because I always at least have rice, eggs, and soy sauce around, then throw in whatever else I can find!
I live by my spinach, asparagus and parmesan risotto recipe. Mostly because you only have to stir for 15minutes. The rest of the cooking is done in the oven. Yummy AND not-so-labor intensive? PRICELESS.
@Annie- She’s a cockapoo! So cute and one of the friendliest dogs I’ve ever known 🙂
mmmm…looks delish! (wish i could smell it : )
I wish I had a big bowl of that for breakfast… yes breakfast. The pup is so cute!
yum! if i advance to round three there will be some creamy risotto in my menu! and i was thinking of adding bacon. great minds think alike. I love a good smoky creamy risotto. Oh bacon!
I see on the ingredients, small bunch of risotto, chopped. And I see in the image something not listed, but I cannot tell what it is.
Could you let me know?
Thanks!
My sister and I used to buy the frozen mushroom risotto at Trader Joe’s and top it with crunmbled bacon or italian sausage and tomatoes – your recipe reminds me of that, but better because it’s homemade! I’ll have a hard time sticking to one serving of that!
I crave risotto basically every second of every day also. But for the sake of my blog I try to mix it up.
BLT risotto…not THAT is new to me also! I need it. And i need that puppy. Too cute!
well, I’ve never made rissoto (what a suprise) unless you count the Trader Joe’s frozen kind. (I love their frozen foods!) I love a pea / asparagus rissoto in the spring. and I think one just like yours is perfectly suitable for fall. yum!
I adore risotto, especially because it’s so versatile, but am always too intimidated to make it at home. Great to hear it’s an easy dish to make!
Mmm I love all risotto and you’re right it’s super easy to make! I made my first one a couple months ago and was afraid the whole time that I’d ruin it but it came out perfectly. I put bacon in it too! Couldn’t have gone wrong if I tried.
i want to pet that doggy so badly!
and risotto sounds so good. as soon as LA leaves it’s nuclear reactor state, it’s gettin’ made.
I actually haven’t really had all that much risotto, but I love bacon and we have a huge basil tree in our front yard so I may have to try this out!
I adore risotto and isn’t htis just the perfect season for it? I love the idea of using bacon fat instead of butter for toasting the rice. Yum. What kind of dog is Mitzi? She reminds me a bit of my Oliver so I’m assuming she’s some kind of poodle mix. Whoops. Just saw the response above. My dog is a cockapoo as well. He is also incredibly (too much sometimes) friendly.
Risotto really is easy. I find it super theraputic to just stir it for 40 minutes (or however long it takes) and space out. Perfect after a stressful day!
PS – I love your bacon and tomato version. I have so much bacon in the freezer, I may have to give it a go soon (we got it 2 months in a row from my meat csa).
this risotto looks so good and pretty:)
i started making risotto this summer, and it’s a lot easier to do than i thought! i am loving beet risotto right now…i could eat it everyday, too!
Awwww! I love her fluffy legs! She IS very photogenic!
Oh my goodness!! That risotto looks AMAZING! Mmmm bacon 🙂 It’s been far too long since I;ve made risotto!
LOVE that dog!!! She is adorable!!! The face almost reminds me of our new pup 🙂
this is so delicious! i want to make it for everyone i know. it is THAT good. thanks for sharing!
Omg…i made this tonight and it was amazing! I absolutely love it and can’t wait to eat the leftovers for lunch tomorrow. My first risotto was a success!
This looks amazing and I’m going to make tonight. And add asparagus!