Last week, Alex was travelling, I was working, and I had zero time to head to the store. My well stocked pantry, along with the kale & herb remnants of the most recent garden swap came to my rescue. I always have bacon in the freezer, which I slice off in 1/2 inch pieces (about 1 slice per traditional slice) and I always have risotto in the pantry. Tonight, would be a creamy kale risotto with bacon. Wednesday Dinner can be a challenge, this is your Mission Possible. I challenge anyone to beat this easy meal.
Creamy Kale & Bacon Risotto
- 3 sliced bacon
- 1/2 small onion, diced
- 1 Tbsp fresh thyme
- 1 c risotto
- 1 c white wine
- 3 c kale, roughly chopped
- 1 tsp salt & pepper
- 4 c mushroom broth, hot (**)
- 1 c grated parmesan cheese, plus more for topping
- 4 oz (about 1/2 c) mascarpone cheese (*)
In a medium pot, cook the bacon until crispy, and set aside on a paper towel to drain. In the bacon dressings, add the onion and cook over medium high heat until translucent (about 3 minutes). Add the thyme and risotto, and stir, toasting the risotto for an additional 2-3 minutes. Add the wine to deglaze the pan, and cook down until most liquid is gone (until you can run a spatula across the pan and the line remains for a couple seconds). Add the hot mushroom broth in 1 cup increments stirring occasionally, until broth is reduced, and then add the next cup until all broth is used (about 20 minutes). Add the parmesan cheese and mascarpone, stir to combine and remove from the heat. Top with bacon and more grated parmesan cheese.
(*) Cream cheese, half & half or heavy cream would also work.
(**) Chicken broth would also work.