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+ servings
5 from 1 vote
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Yield: 3 to 4
Shrimp and Bacon Risotto
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.

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