Last night, I whipped up this creamy bacon cheddar and chicken risotto, and honestly, I can’t stop thinking about it. The mix of smoky bacon, tender chicken, and sharp cheddar turned out like pure comfort in a bowl.

I loved the slow, steady stirring—it felt almost therapeutic. Plus, making just enough for two meant no leftovers, only perfect portions. This isn’t just dinner for me—it’s a little date with my kitchen.

Bacon Cheddar and Chicken Risotto for Two Recipe

Ingredients

4 slices thick-cut bacon, cut into small pieces – gives that smoky, salty crunch
1 tablespoon olive oil – helps sauté onions and garlic without overpowering the flavor
1 small yellow onion, finely diced – adds sweetness and depth
2 garlic cloves, minced – brings warmth and aroma
3/4 cup Arborio rice – the key to a creamy risotto
1/4 cup dry white wine – adds brightness and a slight tang
2 1/4 cups low-sodium chicken stock, warmed – keeps the cooking process smooth
1/2 cup grated farmhouse cheddar cheese – fresh-grated melts perfectly for richness
1 cup cooked chicken, shredded or cubed – rotisserie or grilled works best
Salt and pepper to taste – balances and enhances flavors
Chopped fresh chives – fresh pop of color and mild onion flavor

Note: This recipe makes two generous servings.

Variations

You can easily tweak this risotto to suit your tastes or dietary needs.

Dairy-free – Swap cheddar with dairy-free cheese and use olive oil instead of bacon fat.
Veggie boost – Add mushrooms, asparagus, or sun-dried tomatoes for extra flavor layers.
Fresh & zesty – Stir in lemon zest before serving for a bright finish.
Different cheeses – Try Parmesan or Gruyère for a unique twist.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Equipment You Need

Large sauté pan – for cooking bacon, aromatics, and rice
Saucepan – to keep chicken stock warm while cooking
Wooden spoon – for gentle, even stirring
Cheese grater – to grate cheese fresh for the smoothest melt

How to Make Bacon Cheddar and Chicken Risotto?

Making risotto is all about patience and layering flavors, and trust me, it’s worth every stir. The combination of bacon, cheddar, and chicken turns it into a rich, satisfying dish you’ll crave again. Here’s how I bring it together step-by-step.

Cook the Bacon

I start by heating my large sauté pan over medium heat, then cooking the chopped bacon until it’s crisp and golden. Once done, I transfer it to a paper towel-lined plate to drain but leave some bacon fat in the pan for flavor.

Sauté the Onion and Garlic

If the pan needs more fat, I add a touch of olive oil, then toss in diced onion with a pinch of salt. I let it soften for about 3–4 minutes before adding the garlic, stirring for another minute until fragrant.

Toast the Arborio Rice

Next, I stir in the Arborio rice, letting it toast for 2–3 minutes. This step coats the grains in flavor and prepares them for that creamy texture. The edges will turn slightly translucent—my sign to move on.

Deglaze with Wine and Add Stock Gradually

I pour in the white wine and stir until it’s almost absorbed. Then, I begin adding warm chicken stock, one ladle at a time, stirring gently and allowing each addition to absorb before adding more. This process takes about 20 minutes and creates that luxurious creaminess.

Fold in the Good Stuff

When the rice is tender but still slightly firm, I stir in grated cheddar until it melts into the risotto. Then, I add the crispy bacon and shredded chicken. A quick taste for seasoning, and it’s ready to plate.

Additional Tips for Making this Recipe Better

These little tricks helped me get the perfect risotto every time:

Keep your stock warm so the cooking process stays consistent.
Stir regularly to release starch without breaking the rice.
Stop cooking when rice is al dente—mushy risotto loses its charm.
Always grate your cheese fresh—it melts smoother and tastes better.

How to Serve Bacon Cheddar and Chicken Risotto?

I serve this risotto on warm plates so it stays creamy longer. A sprinkle of chives or extra grated cheddar makes it look restaurant-worthy. Sometimes, I add a twist of cracked black pepper for a little kick. It pairs beautifully with a crisp green salad and a glass of Chardonnay or Pinot Noir.

Bacon Cheddar and Chicken Risotto for Two

Nutritional Information

Each serving packs rich flavor and comfort in every bite:

Calories: 532
Protein: 29g
Carbohydrates: 43g
Fat: 25g

Make Ahead and Storage

To Make Ahead – I sometimes cook the bacon and chicken earlier in the day and store them separately. This way, I only have to make the risotto fresh before serving.
Refrigeration – Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of warm stock to bring back creaminess.
Freezing – I skip freezing because it changes the texture—fresh or refrigerated is best.

Why You’ll Love This Recipe?

If you love comfort food that feels special, this one’s for you.

Simple yet impressive – Feels like a gourmet dish without the fuss.
Endlessly customizable – Swap ingredients to match your taste.
Perfect portions – Just right for two, no waste.
Ultimate comfort – Creamy, cheesy, and satisfying in every bite.
A joy to cook – The slow stir is calming and rewarding.

Ash Tyrrell