Description
Savory Caramelized Onion Bacon Parmesan Risotto is creamy, cozy, and packed with deep savory flavor. Sweet caramelized onions, crispy bacon, and nutty Parmesan melt into tender Arborio rice for an indulgent small-batch dinner that feels restaurant-worthy at home.
Ingredients
Scale
- 3 cups low-sodium chicken stock
- 2 strips thick-cut bacon, chopped
- 1 tablespoon olive oil
- 1/2 small shallot, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 1/4 cup caramelized onions (about 1 large yellow onion)
- 1/3 cup grated Parmesan cheese (freshly grated recommended)
- 1 tablespoon unsalted butter
- Chives, for garnish
- Salt and black pepper, to taste
Instructions
- In a small saucepan, warm chicken stock over low heat (hot but not boiling).
- In a deep skillet or Dutch oven, cook bacon with olive oil over medium heat until crisp. Transfer bacon to paper towels; leave the drippings in the pan.
- Reduce heat to medium-low. Add shallot with a pinch of salt and cook until softened. Stir in garlic and cook ~30 seconds until fragrant.
- Add Arborio rice and stir 2–3 minutes until edges look translucent with a white center.
- Add white wine and stir until absorbed.
- Add hot stock 1 ladle at a time, stirring often. Let most of the liquid absorb before adding more. Continue 20–25 minutes until rice is tender and creamy.
- Stir in caramelized onions, cooked bacon, Parmesan, and butter. Season with salt and pepper to taste.
- Rest 1–2 minutes, then garnish with chives and serve warm.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg