If you’re craving a hearty yet elegant meal that marries smoky richness with vibrant green crispness, you have to try this Risotto with Bacon and Brussels Sprouts Recipe. It’s a perfect harmony of creamy Arborio rice, salty bacon bits, and tender, slightly caramelized Brussels sprouts that creates a comforting dish full of texture, flavor, and a little touch of indulgence. Whether it’s a cozy weeknight dinner or something special for guests, this recipe will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
The magic of this Risotto with Bacon and Brussels Sprouts Recipe lies in the simplicity and quality of the ingredients. Each element plays a crucial role in balancing the dish’s flavors, from the rich umami of Parmesan to the fresh bite of Brussels sprouts.
- Olive oil: A good base to gently sauté aromatics and add a subtle fruitiness.
- Onion (finely diced): Adds sweetness and depth of flavor as it softens.
- Risotto rice (Arborio): Its starchy texture delivers that luscious, creamy consistency risotto is famous for.
- Dry white wine: Brightens the dish with acidity and complexity.
- Chicken broth (hot): The warm liquid gradually absorbed by the rice enriches its flavor and texture.
- Parmesan cheese (grated): Adds a salty, nutty finish that melts beautifully into the rice.
- Cold butter: Stirred in at the end to give extra silkiness.
- Bacon (diced): Introduces smoky crunch and savory punch.
- Fresh Brussels sprouts (quartered): Bring a tender bite with just a hint of bitterness that balances the richness.
How to Make Risotto with Bacon and Brussels Sprouts Recipe
Step 1: Cook the Bacon and Brussels Sprouts
Start by heating a pan over medium heat and cooking the diced bacon until it’s beautifully crisp. Remove the bacon and set aside, leaving the rendered fat in the pan. Then, toss in the quartered Brussels sprouts and sauté until they’re tender and slightly caramelized. This step adds a deeply satisfying texture and brings out the natural sweetness in the sprouts that contrasts so well with the smoky bacon.
Step 2: Sauté the Onion and Rice
In a large, wide skillet or saucepan, heat olive oil over medium heat. Add the finely diced onion and cook gently until fragrant and translucent, about 5 minutes. Then, add the Arborio rice, stirring constantly for a couple minutes. This toasts the grains lightly, helping to build that signature creamy risotto texture by encouraging the release of starch as it cooks.
Step 3: Deglaze and Add Broth
Pour in the dry white wine, stirring continuously until it’s almost fully absorbed by the rice. This stage brings a bright acidity that balances the richness to come. Afterward, begin ladling in the hot chicken broth, one cup at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Patience here is key to perfect creamy risotto – expect this process to take around 20–25 minutes.
Step 4: Finish with Cheese, Butter, Bacon, and Brussels Sprouts
When the rice is tender and cooked to a creamy consistency, stir in the grated Parmesan and cold butter until melted and well combined. Finally, fold in the crispy bacon and sautéed Brussels sprouts. This combining moment ties together all the flavors and textures, resulting in a dish that is both cozy and vibrant.
How to Serve Risotto with Bacon and Brussels Sprouts Recipe
Garnishes
To elevate the look and flavor, sprinkle some freshly grated Parmesan on top and add a crack of black pepper right before serving. A few fresh parsley leaves can add a pop of color and a fresh herbal note that’s a delight against the rich risotto.
Side Dishes
This risotto stands well on its own but pairs beautifully with a crisp green salad dressed lightly with lemon vinaigrette. For meat lovers, a simple grilled chicken breast or roasted pork tenderloin complements the flavors without overshadowing the risotto’s charm.
Creative Ways to Present
For a special dinner, serve the risotto in warm shallow bowls and drizzle a little high-quality extra virgin olive oil or truffle oil on top. You can also nestle a few whole roasted Brussels sprouts and an extra bacon crisp atop each serving for added drama and texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover risotto should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a practical and delicious leftover option when you have busy days ahead.
Freezing
While risotto is best enjoyed fresh, you can freeze leftovers to extend its shelf life. Portion it into freezer-safe containers, leaving a little space for expansion. When you’re ready, thaw overnight in the fridge before reheating gently.
Reheating
Risotto can thicken after chilling, so reheat it gently on the stovetop with a splash of broth or water, stirring until it regains its creamy texture. Avoid microwaving at high heat to prevent drying out or uneven warming.
FAQs
Can I use a different type of rice for risotto?
Arborio rice is preferred for its high starch content, which gives risotto its creamy texture. While you might experiment with Carnaroli or Vialone Nano, long-grain rice won’t provide the classic risotto creaminess.
Is bacon necessary for this recipe?
Bacon adds a smoky, savory flavor that pairs wonderfully with Brussels sprouts here, but you could substitute pancetta or even a smoked turkey bacon for variations. Omitting it will change the dish’s character but you can still enjoy a tasty risotto.
Can this dish be made vegetarian?
Absolutely! Swap the chicken broth for vegetable broth and leave out the bacon or replace it with a plant-based bacon alternative. The Brussels sprouts and cheese will still give plenty of flavor and texture.
How do I get perfectly cooked Brussels sprouts?
Quartering the Brussels sprouts before sautéing helps them cook evenly and quickly, developing sweetness and tenderness without becoming mushy or overly bitter. Watch closely to get a lovely golden caramelization.
How long does it take to make this risotto?
From start to finish, you’re looking at about an hour, including prep. Most of that time is hands-on stirring during the broth absorption process, making it a rewarding and fairly straightforward cooking experience.
Final Thoughts
I cannot recommend this Risotto with Bacon and Brussels Sprouts Recipe enough if you love dishes that feel both special and homey. The combination of crispy bacon, flavorful sprouts, and that creamy rich risotto texture is simply irresistible. Give it a go—you might just find your new go-to comfort meal that also wows your friends and family at the dinner table.
Print
Risotto with Bacon and Brussels Sprouts Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy risotto with crispy bacon and tender Brussels sprouts combines savory flavors and a velvety texture for a comforting yet elegant meal. Perfect for a hearty lunch or dinner, this recipe uses Arborio rice slowly cooked with white wine and chicken broth, finished with Parmesan cheese and butter for richness.
Ingredients
Base
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cups Arborio risotto rice
- 1/2 cup dry white wine
- 6 cups hot chicken broth
Vegetables & Protein
- 8 slices bacon, diced
- 2 bags (12 oz each) fresh Brussels sprouts, quartered
Finish
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons cold butter
Instructions
- Cook the bacon: In a large skillet over medium heat, cook diced bacon until crisp. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
- Sauté Brussels sprouts: Add the quartered Brussels sprouts to the hot bacon fat and sauté until golden and tender, about 6-8 minutes. Remove and set aside with the bacon.
- Sauté onion and rice: Add olive oil and finely diced onion to the same skillet. Cook until translucent, about 3-4 minutes. Add Arborio rice and stir well to coat the grains in oil and onion, cooking for 1-2 minutes until rice is slightly toasted.
- Deglaze with wine: Pour in the dry white wine and cook, stirring frequently, until the wine is almost fully absorbed by the rice.
- Add broth gradually: Begin adding hot chicken broth one ladle at a time, stirring often and allowing the liquid to mostly absorb before adding the next ladle. Continue until rice is creamy and cooked to al dente, about 18-20 minutes.
- Finish the risotto: Stir in the cooked bacon, sautéed Brussels sprouts, grated Parmesan cheese, and cold butter. Mix thoroughly until butter melts and cheese is well incorporated, adding creaminess to the dish.
- Serve warm: Taste and adjust seasoning if necessary. Serve the risotto immediately while hot and creamy.
Notes
- Keep the chicken broth warm on the stove to ensure even cooking.
- Stirring frequently while adding broth helps release the rice’s starch, creating a creamy texture.
- Using cold butter at the end helps to emulsify the risotto for a smooth finish.
- Feel free to substitute Parmesan with Pecorino Romano for a sharper flavor.
- This recipe can be adapted to vegetarian by substituting vegetable broth and omitting bacon.
