Shrimp and Bacon Risotto

Name: Shrimp and Bacon Risotto
Yield: 3 to 4
Ingredients: 1 cup arborio rice; 4 lices Bacon; 1 cup white wine; 2 cups chicken stock; 1 clove garlic; 6 ounces Shrimp; 2 tablespoons parsley

User Reviews

5

8 reviews

Excellent

Servings
3 to 4
Course
Main Course
Cuisine
American

Shrimp and Bacon Risotto

Iris Warren

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

1 person made this

Print

25 people printed this

Save this

3 people saved this

Ingredients

Servings

1 cup arborio rice
4 lices Bacon chopped
1 cup white wine dry
2 cups chicken stock plus more if needed
1 clove garlic minced
6 ounces Shrimp cooked
2 tablespoons parsley chopped

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Heat a saucepan on medium heat. Chop bacon slices and add to pan, frying until crispy. Remove with a slotted spoon and drain on a paper towel, leaving bacon drippings in pan. Measure one cup of rice and add to pan, along with minced garlic. Stir to toast rice, about 2-3 minutes.
Pour in one cup of white wine and turn heat down to a simmer, and allow rice to soak it up. Add chicken stock one cup at a time, allowing rice to absorb it. The easy way for me to do risotto is to pour enough liquid in so it is about 1/4 inch above the rice, let it absorb, then taste it for doneness. If it is not soft, add another 1/2-1 cup.
Stir in shrimp (I used pre-cooked shrimp since I was pressed for time – using raw shrimp and sauteing it in a bit of olive oil, wine and garlic before adding it to the risotto would deepen the flavor even more!) and fold in bacon, reserving a few pieces for garnish. Stir in parsley. Serve immediately.