This Italian risotto is cooked in a more simplified way: you don’t you’ll have to stand by the stove and impregnate rice in a portion with liquid, as this is done according to traditional recipes. But the dish is the same velvety and creamy, with an amazing taste. For cooking immediately pick up a pot or pan suitable for the stove, and for the oven. First, fried in bacon fat Arborio starchy rice with onions, then broth with lemon juice and risotto continues to cook under the lid in the oven. And at the end, the greens, the baked ones, interfere with the finished dish vegetables and cooked chicken, cheese and fried bacon. It turns out exquisite a meal without the hassle in which you can use leftovers Yesterday’s chicken and baked vegetables. Nutrition value of one serving: (total 4) Calories 461, total fat 16 g., saturated fat g., proteins 24 g., Carbohydrates 57 g., Fiber G., cholesterol mg., Sodium mg., сахар г. 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 slices of bacon, coarsely chopped
- 1 large onion, chopped
- 1 tsp coarse salt
- 0.5 tsp ground black pepper
- 1 tbsp. rice arborio
- 3 tbsp. lightly salted chicken broth + 1/4 – 0.5 tbsp.
- 3 tbsp. l lemon juice (approximately 1 large lemon)
- 3/4 Art. diced finished chicken
- 3 medium curly leaves of kale cabbage, sliced and chopped into pieces of 2.5 cm. (about 3 tbsp.)
- 1 baked carrot, chopped
- 1 baked parsnip, chopped
- 1 baked shallots, chopped
- 0.5 tbsp. grated parmesan
Recipes with similar ingredients: bacon, onions, arborio rice, broth, lemon juice, grilled chicken, kale cabbage, carrots, parsnip root, shallots, parmesan
Recipe preparation:
- Place the grid in the center of the oven. Preheat the oven to 220 ° C. In a large saucepan with a thick bottom or in a frying pan on medium fry the bacon until crisp, 8-10 minutes. Via skimmers place the bacon on paper towels to drain excess fat.
- Add onion, salt and pepper to the pan. Turn down the heat to moderately weak and fry the onions until soft, about 5 minutes. Add rice and stir for 2 minutes. Add 3 tbsp. broth and lemon the juice. Increase the heat and bring the mixture to a boil, periodically stirring. Cover tightly and place in the oven for 20-25 minutes.
- Remove the pan from the oven and place on a moderately weak the fire. Remove the lid and stir in the chicken, cabbage, cale, baked vegetables and 1/4 tbsp. chicken stock. Stir until cabbage will not fade, about 5 minutes, adding more as needed broth until the risotto acquires a creamy texture. Intervene fried bacon and cheese. Arrange on plates and serve.
