Risotto with Chicken, Bacon and kale (or Spinach)

 Recipe: Risotto with bacon and kale (I used Spinach)

Courtesy of Giada De Laurentiis

Ingredients

• 4 slices bacon, chopped coarsely
• 1large onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup arborio rice
• 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
• 1 roasted carrot, chopped (from roasted chicken with root vegetables)
• 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
• 1 roasted shallot, chopped (from roasted chicken with root vegetables)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

So the changes I made - roasted chicken (can use a Costco one) no Parsnips (didn't find them), no Shallots (added extra onion in the beginning - shallots too expensive), roasted carrots as the risotto was cooking.    I used Spinach - not kale - didn't take 5 min. to wilt, and was delicious but gets funny looking if there is leftovers.   Personally I love extra carrots and made it look pretty with the spinach.  Next time Mushroom risotto?  loved it!

Apple, Brie and Honey Bruschetta

Apple, Brie and Honey Bruschetta

Toasting the baguette slices first yields an extra-crispy bruschetta. For something a bit less crunchy, skip the toasting step and go right to melting the brie on the baguette slices. Plain toasted pecans or walnuts are perfect, but for an extra spicy sweet kick try using cinnamon sugar pecans. Use whatever apples are your favorite eating apples. I used Honeycrisp apples, but I think a tart apple like Grannysmith would nicely contrast the sweet honey.

Ingredients

1 baguette, cut into thin slices
6 to 8 ounces brie
1 to 2 fresh apples, thinly sliced
1/4 to 1/2 cup toasted* or cinnamon sugared pecans, finely chopped
honey, for drizzling

Directions

Preheat oven to 425°F.

Lightly spray or brush baguette slices with olive oil and place in a single layer on a baking sheet. Toast for about 5 minutes or until light browned, flipping once about halfway through.

Remove baguette slices from oven. Top each with a generous slice of brie and continue baking until brie melts. (It just takes a few minutes, so keep a close eye on it!)

Top with thin apple slices and chopped pecans. Drizzle with honey. Devour immediately.

*Note: To toast pecans, preheat oven to 350°F. Toss nuts in melted butter (totally optional!). Lay pecans in a single layer on a baking sheet and bake until fragrant, about 5 minutes. Keep an eye on them because they burn quickly!