Risotto with Bacon and Kale

• 4 slices bacon, chopped coarsely
• 1 large 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)
• 3/4 cup diced cooked chicken
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 1 roasted carrot, chopped
• 1 roasted parsnip, chopped
• 1 roasted shallot, chopped
• 1/2 cup freshly grated Parmesan

1. Place a rack in the center of the oven.
2. Preheat the oven to 425 degrees F.
3. In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, 8 to 10 minutes.
4. Using a slotted spoon, remove the bacon and drain on paper towels.
5. Add the onions, salt and pepper.
6. Reduce the heat to medium-low and cook until tender, about 5 minutes.
7. Add the rice and stir for 2 minutes.
8. Add 3 cups broth and the lemon juice.
9. Increase the heat and bring the mixture to a boil, stirring occasionally.
10. Cover with a tight lid and bake in the oven for 20 to 25 minutes.
11. Remove the pan from the oven and return it to the stove over medium-low heat.
12. Remove the lid and stir in the chicken, kale, roasted vegetables and 1/4 cup chicken broth.
13. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy.
14. Stir in the cooked bacon and cheese.
15. Ladle into bowls and serve.

bacon, onion, kosher salt, freshly ground black pepper, arborio rice, lowsalt, lemon juice, chicken, curly kale leaves, carrot, shallot, freshly grated parmesan

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/risotto-with-bacon-and-kale-recipe.html (may not work)