Go Back

Shrimp and Bacon Risotto

5 from 3 votes
Leave a Review »


  • 1 cup arborio rice
  • 4 slices bacon, chopped
  • 1 cup dry white wine
  • 2 cups chicken stock + more if needed
  • 1 clove garlic, minced
  • 6 ounces cooked shrimp
  • 2 tablespoons chopped parsley


  • 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.

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!