CHICKEN AND KALE RISOTTO WITH PINE NUTS AND BACON

CHICKEN AND KALE RISOTTO WITH PINE NUTS AND BACON

Servings: 2 servings
Author: Marvellina
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Ingredients

  • 2 boneless skinless chicken thighs (about 6 oz each)
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 or 3 large kale leaves ribs removed, torn into 1-inch pieces
  • 1 small yellow onion cut into wedges, layers separated
  • 1 slice thick-cut bacon cut into 1-inch pieces
  • 3 Tbsp pine nuts
  • 3 cups organic chicken stock
  • 2 Tbsp unsalted butter
  • 1 cup Arborio rice

Instructions

  • Preheat the oven to 350 F. Line a rimmed baking sheet with parchment paper
  • Arrange the chicken on the baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes, then add the kale, onion, bacon, and pine nuts to the same baking sheet, return to the oven, and bake until the bacon is crisp and the chicken has reached an internal temperature of 155 F when tested with an instant-read thermometer, 10 to 15 minutes. Keep warm
  • Meanwhile, bring the stock to a simmer in a large pot over medium heat; keep warm
  • In a large saucepan, melt the butter over medium heat. Add the rice and stir to coat with the butter. Cook, stirring occasionally, until opaque, 2 to 3 minutes
  • Add 1/2 cup of the hot stock to the rice and cook, stirring constantly until all the stock is absorbed. Continue adding stock 1/2 cup at a time and stirring constantly until the rice is creamy and tender. Keep warm
  • Transfer the chicken, kale, onion, bacon, and pine nuts to a food processor and pulse on and off just until coarsely chopped. Fold into the rice and serve warm