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Bacon Cheddar and Chicken Risotto for Two Recipe
Ash Tyrrell

Bacon Cheddar and Chicken Risotto for Two Recipe

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 2
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.