If you are searching for a comforting meal that delivers rich flavors with a delicious veggie twist, this Risotto with Bacon and Brussels Sprouts Recipe will be your new go-to. Creamy, cheesy risotto takes center stage while crispy bacon and caramelized Brussels sprouts add layers of savory depth and delightful texture. It’s a dish that feels indulgent without being complicated, combining familiar ingredients in a way that’s both satisfying and sophisticated. Whether it’s a cozy weeknight dinner or a special occasion, this recipe promises to win hearts and fill plates.
Ingredients You’ll Need
Keeping ingredients simple and high-quality is the secret to making this risotto shine. Each component plays a vital role, from the rich broth that perfectly tenderizes the rice, to the crisp bacon bringing smoky goodness, and the Brussels sprouts adding that vibrant pop of green with a natural sweetness.
- 2 tablespoons olive oil: Provides a silky base for sautéing onions and sprouts, enhancing flavor without overpowering.
- 1 onion (finely diced): Adds a sweet, aromatic depth that melds beautifully with the creamy risotto.
- 2 cups risotto rice (Arborio preferred): The star ingredient with its unique starchiness that creates risotto’s signature creamy texture.
- 1/2 cup dry white wine: Lifts the flavors with acidity and subtle fruit notes, helping to deglaze the pan perfectly.
- 6 cups hot chicken broth: Slowly stirred in to cook the rice and infuse savory richness throughout.
- 1/2 cup Parmesan cheese (grated): Brings that nutty, salty finish that ties everything together in velvety harmony.
- 2 tablespoons cold butter: Added at the end to enrich the texture, giving the risotto a luscious, glossy finish.
- 8 slices bacon (diced): Crisped to perfection for that irresistible smoky crunch that contrasts the creamy rice.
- 2 bags (12-oz) fresh Brussels sprouts (quartered): Roasted or pan-seared to caramelized perfection, providing earthy flavor and delightful bite.
How to Make Risotto with Bacon and Brussels Sprouts Recipe
Step 1: Prepare the Brussels Sprouts and Bacon
Start by heating a skillet over medium heat and cooking the diced bacon until crispy and golden. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. In this same skillet, add the quartered Brussels sprouts and sauté until they develop beautiful caramelized edges and a tender interior. This step builds a fantastic base of smoky and sweet flavors that complement the creamy risotto perfectly.
Step 2: Sauté the Onions and Toast the Rice
In a large pot, warm olive oil over medium heat and gently sauté the finely diced onion until soft and translucent. The sweet aroma will fill your kitchen and signal that you’re on the right track. Next, stir in the Arborio rice and toast it lightly for a couple of minutes, coating every grain with the gentle onion flavor and a touch of oil to ensure an even cook later.
Step 3: Add Wine and Slowly Incorporate Broth
Pour in the dry white wine to deglaze the pan, letting it bubble until almost evaporated—this unlocks the bright, fruity notes that balance the richness. Then, add the hot chicken broth a ladle at a time, stirring continuously and allowing the rice to absorb the liquid slowly. This patient process is what transforms the rice into the creamy, dreamy risotto we all crave.
Step 4: Finish with Butter, Parmesan, Bacon, and Brussels Sprouts
Once the rice is tender but still has a slight bite, remove the pot from heat and stir in cold butter and grated Parmesan cheese to achieve a luxuriously smooth finish. Fold in the crispy bacon and caramelized Brussels sprouts, mixing gently so every bite bursts with flavor and texture contrasts. The result is a risotto that’s simultaneously hearty, silky, and vibrant.
How to Serve Risotto with Bacon and Brussels Sprouts Recipe
Garnishes
Feel free to sprinkle extra freshly grated Parmesan on top before serving. A scatter of fresh chopped parsley or chives brightens the presentation and adds a fresh herbal lift to the rich flavors. For an extra touch of elegance, a drizzle of high-quality olive oil or a few cracked black peppercorns will do wonders.
Side Dishes
This risotto shines as a fulfilling main course on its own, but pairing it with a crisp green salad dressed simply in lemon vinaigrette can provide a refreshing contrast. Roasted root vegetables or garlic sautéed greens also partner beautifully, rounding out a meal that’s both comforting and balanced.
Creative Ways to Present
For dinner parties, consider serving the risotto inside hollowed-out Parmesan cheese rounds or individual ramekins for a charming touch. Another idea is to top the dish with a fried egg for brunch, adding a golden, runny yolk that complements the smoky bacon and savory sprouts in an irresistible way.
Make Ahead and Storage
Storing Leftovers
After enjoying this Risotto with Bacon and Brussels Sprouts Recipe, store leftovers in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, though the texture will be thicker as the rice absorbs more liquid.
Freezing
Freezing risotto is not ideal because the texture tends to become grainy upon thawing. However, if needed, cool the risotto completely, portion it in airtight containers, and freeze for up to one month. Thaw in the refrigerator overnight before reheating gently.
Reheating
To reheat, warm gently on the stovetop with a splash of chicken broth or water to loosen the rice and revive that creamy consistency. Stir frequently to heat evenly and prevent sticking, ensuring nearly as good a taste as freshly made.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth works wonderfully in this recipe, making it a good vegetarian-friendly option as long as you keep the bacon or substitute it with a plant-based alternative.
What if I don’t have Arborio rice?
While Arborio is the traditional choice for risotto, you can try Carnaroli or Vialone Nano rice if available. Avoid long-grain rice as it won’t yield the creamy texture risotto is known for.
Can I make this recipe dairy-free?
Yes, you can skip the butter and Parmesan or replace them with dairy-free alternatives like vegan butter and nutritional yeast for a similar rich flavor without dairy.
How do I know when the risotto is done?
Risotto should be tender yet slightly firm to the bite, not mushy. Taste the grains frequently during cooking to achieve that perfect al dente texture, which usually takes about 18-20 minutes of slow cooking with broth.
Can I add other vegetables to this risotto?
For sure! Mushrooms, peas, or even roasted butternut squash would pair nicely with the bacon and Brussels sprouts, adding new dimensions of flavor and color.
Final Thoughts
Cooking this Risotto with Bacon and Brussels Sprouts Recipe is like sending a warm invitation to your taste buds to indulge in comfort and sophistication all at once. It’s a dish that brings people together, combining simple ingredients into something truly memorable. Give this recipe a try and savor every creamy, crunchy, and savory bite—you won’t regret it!
Print
Risotto with Bacon and Brussels Sprouts Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful risotto featuring crisp bacon and tender Brussels sprouts. This comforting dish combines Arborio rice cooked slowly with chicken broth and white wine, enriched by Parmesan cheese and butter for a rich texture. The bacon adds a smoky crunch, while the Brussels sprouts bring a fresh, slightly nutty flavor, making it a perfect meal for any season.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cups Arborio risotto rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons cold butter
- 8 slices bacon, diced
- 2 bags (12 oz each) fresh Brussels sprouts, quartered
Instructions
- Prepare the bacon and Brussels sprouts: In a large skillet over medium heat, cook the diced bacon until crispy and browned. Remove the bacon with a slotted spoon and set aside on paper towels to drain excess fat. In the same skillet with bacon fat, add the quartered Brussels sprouts and sauté until they are tender and slightly caramelized, about 6-8 minutes. Remove and set aside.
- Sauté the aromatics and rice: In a heavy-bottomed pot or deep skillet, heat 2 tablespoons olive oil over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add the Arborio rice and stir well to coat all grains with oil and onion mixture, cooking for about 2 minutes until the rice is lightly toasted.
- Deglaze and start cooking the risotto: Pour in the 1/2 cup dry white wine and cook, stirring continuously, until the wine has mostly evaporated. This step helps release the rice’s starch and infuses flavor.
- Add broth gradually and cook risotto: Begin adding the 6 cups of hot chicken broth one ladle at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and tender but still has a slight bite (al dente).
- Finish risotto with cheese, butter, bacon, and Brussels sprouts: Stir in the grated Parmesan cheese and 2 tablespoons cold butter until melted and fully incorporated, making the risotto rich and creamy. Fold in the cooked bacon pieces and sautéed Brussels sprouts, mixing gently to distribute evenly.
- Serve warm: Taste and adjust seasoning with salt and black pepper as needed. Serve the risotto hot, garnished with extra Parmesan or freshly cracked black pepper if desired.
Notes
- Use Arborio rice specifically for the best creamy texture in risotto.
- Keep chicken broth warm in a separate pot to maintain steady cooking temperature.
- Stir the risotto frequently but gently to avoid breaking the rice grains.
- For a vegetarian version, substitute vegetable broth and omit the bacon.
- Optional: add a squeeze of lemon juice before serving to brighten flavors.
