Kale and Bacon Baked Risotto

Kale and Bacon Baked Risotto

 

 

I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.

But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.

Kale and Bacon Baked Risotto

 

 

I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.

Be sure to use arborio rice, or a rice that is labeled specifically for risotto.

I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.

Kale and Bacon Baked Risotto

 

Kale and Bacon Risotto

Servings 8 servings

Ingredients

  • 3 slices bacon, chopped
  • 1 small onion, small dice
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 bag (10 ounce) Tuscan Kale
  • 2 cups arborio rice
  • 4 cups hot chicken or vegetable stock
  • 3-4 tablespoons cold butter, cut into pieces

Instructions

  1. Heat the oven to 350° F.

  2. In a large oven proof pot over medium heat, cook the bacon until the fat is rendered. 

  3. Add the onion, stirring occasionally,  cook 4-5 minutes, or until the onion is translucent.

  4. Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.

  5. Add the rice, stirring to mix it into the vegetable mixture.

  6. Add the hot stock, stir to mix well, cover and place in the hot oven.

  7. Bake the risotto for 30, then remove from the oven.

  8. Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.

  9. Serve immediately.

Recipe Notes

I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.

Birthday Feasting

Yesterday was my birthday, and I actually made and ate one of my favorite recipes on my blog  Sweet ‘n’ Sticky Baby Back Ribs.

I started thinking of what other things I would eat for a birthday feast, and came up with a menu for my birthday. Mind you, I didn’t actually make all of these things, just the ribs. But I am going to be ready for next year!

 

Sweet 'n' Sticky Babyback Ribs | Black Girl Chef's Whites

Sweet ‘n’ Sticky Baby Back Ribs

 

Red Cooked Oxtails

Red Cooked Oxtails

 

Slow Cooker Caribbean Oxtails
Slow Cooker Caribbean Oxtails

Caribbean Oxtails

 

 

Southern Baked Macaroni and Cheese | Black Girl Chef's Whites

Southern Style Macaroni and Cheese

 

Warm Potato Salad with Bacon and Fennel | Black Girl Chef's Whites

Warm Potato Salad with Bacon and Fennel

 

Avocado and Potato Salad with Hatch Chile Vinaigrette | Black Girl Chef's Whites

Avocado and Potato Salad with Hatch Chile Vinaigrette

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing | Black Girl Chef's Whites

Avocado, Mandarin Orange and Jicama Salad with Key Lime Dressing

 

Lemon Glazed Pound Cake
Lemon Glazed Pound Cake

Lemon Glazed Pound Cake

 

Chocolate Ale Layer Cake
Chocolate Ale Layer Cake

 

Chocolate Ale Layer Cake

 

Yes, that does see like a lot of food, but your birthday is only once a year. It’s my party and I’ll eat if I want to!

 

Save

Top Posts of 2015

2015 Top Posts

2015, where did you go? It seems like just yesterday you came into my life. And now, you are ready to depart, leaving me behind. But with all honesty, I am ready to let you go!

Buh Bye!

Thank you to my readers for riding along with me on this journey of food, family and fun. At times my creativity flowed, other times I just couldn’t even get a drip of creativity going.  But looking back at some of my top posts for 2015, I am proud of these recipes, and hope you enjoyed making them as much as I did.

Happy New Year!

 

Gumbo

Gumbo Tutorial

 

Red Cooked Oxtails Are Taken to a Whole New Level!

Red Cooked Oxtail Dumplings

 

Spicy Avocado Goddess Dressing | Black Girl Chef's Whites

Avocado Love

 

Shaved Purple Asparagus Salad with Kumquat Dressing

Shaved Purple Asparagus Salad with Kumquat Dressing

 

Pickled Shishito Peppers

Pickled Shishito Peppers

 

Bacon Shrimp Avocado Dip

Bacon Shrimp Avocado Dip

 

Mustard Green and Smoky Chickpea Strudel

Mustard Green and Smoky Chickpea Strudel

 

Smoky Date Pulled Pork Packets

Smoky Date Pulled Pork Packets

 

 

 

Fabulous Brunch Recipes

We are heading into brunch season, a season of gatherings and parties, weddings and graduations. A season of eating a lot of food, both good and bad!

I’ve compiled a few recipes that I think are very appropriate for a weekend brunch, in other words, very good food. Some sweet, some savory and some liquid! All absolutely fabulous brunch recipes!

 

Bacon Shrimp Avocado Dip

 

Bacon Shrimp Avocado Dip

 

 

Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites

 

Baked Cinnamon Pecan French Toast Casserole

 

 

Three Cheese Italian Style Sausage and Penne Frittata | Black Girl Chefs Whites

 

Chicken Sausage and Penne Frittata

 

 

Greens N Grits

 

Greens ‘n’ Grits

 

 

Caramelized Red Onion and Bacon Quiche

 

Caramelized Red Onion and Bacon Quiche

 

 

Chicken-Apple Sausage and Red Chard Frittata

 

Chicken-Apple Sausage and Chard Frittata

 

 

Mustard Green and Smoky Chickpea Strudel

 

Mustard Green and Smoky Chickpea Strudel

 

 

Slow Cooker Savory Andouille French Toast | Black Girl Chef's Whites

 

Slow Cooker Savory Andouille French Toast

 

 

S'Mores Martini | Black Girl Chef's Whites

 

S’Mores Martini

 

 

lemony crisket-cu

 

Lemon Verbena-Limoncello Cocktail

 

 

Blue Spice Basil and Key Lime Mojito | Black Girl Chef's Whites

 

Blue Spice Basil and Key Lime Mojito

 

 

 

 

 

Bacon Shrimp Avocado Dip

Bacon Shrimp Avocado Dip

 

 

Bacon Shrimp Avocado Dip is indeed a dip, but it is so much more. It’s a dip, a spread, a topping or a filling. You can eat it right off a spoon. However you eat it, you will love it.

This dip is perfect for an appetizer spread. Can’t you picture it as the centerpiece on your Superbowl table? Serve this kicked-up-a-notch guacamole with tortilla chips, crackers, pita bread, baguette slices or whatever you like.

Be sure to put a little aside in the kitchen for yourself, because your guests will devour this before half time.

 

Bacon Shrimp Avocado Dip

 

Bacon Shrimp Avocado Dip
 
Prep time
Total time
 
Author:
Serves: 3 cups
Ingredients
  • ½ pound peeled and deveined cooked shrimp
  • 3 slices cooked bacon, chopped
  • 2 large ripe avocados
  • ½ lemon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground chipotle pepper
  • ⅛ teaspoon ground cumin
Instructions
  1. In a medium bowl combine the shrimp and bacon.
  2. In a separate bowl, mash the avocados with a fork.
  3. Squeeze the lemon juice over the avocado.
  4. Add the salt, chipotle pepper and cumin to the avocado, stir to combine well.
  5. Add the shrimp and bacon, stir to mix.
  6. Serve immediately.