Go Back
+ servings
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.

Bacon, Basil, and Tomato Risotto {BLT Risotto}

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.
Print Pin
Course: Entree
Cuisine: American
Keyword: Bacon Recipes, BLT Recipes, Risotto Recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings
Author: Sues

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 ½ cups arborio rice
  • ½ cup dry white wine (like pinot grigio)
  • 1 cup chopped tomatoes
  • ¾ 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 ¾ 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 ¾ 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.
Pin this Recipe for Later!Mention @wearenotmartha and share a photo if you've made the recipe!