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Risotto - Bacon and Kale by


4 slices of bacon (Denny)
Large White Onion (Whole)
Arborio Rice (1 cup)
Chicken Broth (2 Cans - Baxters)
Lemon Juice
Cooked chicken (2 Cups - similar to amount of bacon)
Kale Leaves (3-4)
Salt & Pepper


Preheat oven at gas mark 7
Dice bacon and cook in pot until crisp(lots of oil), take out and let dry on tissue
Dice onion and add to pot (medium heat), add salt and pepper. Stir well until tender.
Add the rice (1 cup) and stir for 2 mins
Add broth (1 & 1/2 tins - enough to ensure rice boils and cooks well in oven). Stir occasionally.
Cover with tight lid and cook in oven for 20-25 minutes.
When cooking in oven prepare kale and chicken.
Remove from oven and add rest of broth to wilt the kale.
Add kale, chicken, little more salt and pepper and fresh lemon juice and stir occasionally.
Grate parmesan on top and serve.

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