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Home / Recipes / Dinner / One Pot / Brussels Sprout and Bacon Risotto

Brussels Sprout and Bacon Risotto

1 hr
| 28 Comments |
5 from 5 votes
Jump to Recipe 10/13/14 | Updated: 05/21/20 | by Nora
collage of Brussels sprout risotto images with text overlay "Brussels sprout bacon risotto"

This Brussels Sprout and Bacon Risotto is proof that bacon makes everything better – even already delicious and creamy risotto! Try this recipe if you love rich flavors, parmesan cheese and Italian favorites made at home.

top down view on skillet filled with risotto

Risotto is one of my favorite meals of all time – and it’s the dish my husband stole my heart with when we were dating. Risotto is actually quite easy to make once you get the hang of it! Here, you’ll be combining the creamy Italian favorite with fall-inspired Brussels sprouts and bacon.

How to make risotto

Making risotto at home isn’t hard at all, if you follow a few key steps. The important thing to know is this: Risotto isn’t supposed to be overcooked rice – it’s rice cooked al-dente (with a bite) that sits in a creamy, starchy sauce.

The risotto should also not be claggy/sticky, but more soupy and “run away” on the plate.

frontal view on skillet with risotto simmering inside

Key steps for the perfect risotto

  • Cook the onion: First, you sauté the onion in olive oil until it has softened (otherwise your risotto will taste of raw onion later). Use a skillet or a heavy-bottomed pot to make your risotto.
  • Sauté the rice: This is one of the most important parts of risotto! Add the rice to the onion and sauté while stirring constantly, until the rice looks translucent. This helps the starch to release into a creamy sauce later.
  • Deglaze the pan: Pour the white wine into the pan, scraping any browned bits off the bottom. To keep your risotto from tasting too much of raw alcohol, make sure to simmer the dish until almost all of the wine has evaporated.
  • Cook the risotto: To cook the risotto, keep ladling hot broth (just pour chicken broth into a saucepan, bring to a boil once and then keep it warm over medium-low heat on the stove) over the rice so it’s JUST covered. Simmer gently until the rice has absorbed almost all of the broth you added, then ladle on more broth. Continue like this until the rice is done, about 20 minutes.
  • Cook the bacon and Brussels sprouts: Do this while the risotto simmers. Just cook the bacon in a medium skillet until crispy, then add the quartered Brussels sprouts and sauté until crispy on the outside and tender on the inside.
  • Finish the risotto: Once the rice is done, take it off the heat. Stir the grated parmesan and butter into the risotto, then serve immediately with the bacon and Brussels sprouts.
frontal view on pan with bacon Brussels sprout risotto

Risotto FAQ’s:

What is risotto rice?

Rice varieties that are used to make risotto are Italian, short-grain and higher in starch.

The most popular is Arborio, while other varieties called Carnaroli, Vialone, Nano, and Baldo are a little harder to find.

Which white wine is best for cooking?

I prefer steering clear from wines labelled as “cooking wine”, because they usually have unnecessary additives – that being said, cooking wine works perfectly fine in this dish.

If you’re going to use a regular wine, definitely pick a dry one. Pinot Grigio, Sauvignon Blanc or Zinfandel are all great choices. You may use Chardonnay, but only unoaked. This goes for all types of wine when it comes to cooking – oaked wines turn bitter during cooking.

Is risotto gluten free?

Risotto is gluten free (as rice is gluten-free), as long as you use all certified gluten free ingredients. It’s ESPECIALLY important to check your chicken stock!

Can you freeze risotto?

I do not recommend freezing risotto, because it changes the texture a lot.

If you have leftovers, it’s better to refrigerate them for up to 2 days.

Reheat:

  • in the microwave for 4-5 minutes.
  • on the stove in a skillet in little cakes until crispy on the outside
  • on the stove in a small saucepan with a little extra chicken broth added until creamy

However you reheat the risotto, make sure it’s steaming hot all the way through before serving.

two plates filled with risotto with bacon and brussels sprouts

Serving suggestions

Since this is a pretty fall/winter inspired dish, we love this with a side of greens dressed in white balsamic vinaigrette, with a slice of Lemon Pound Cake for dessert.

  • White Balsamic Vinaigrette
  • Glazed Lemon Loaf Cake

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
top down closeup of skillet with risotto, topped with bacon and Brussels sprouts
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Risotto with Bacon and Brussels Sprouts

Cozy up with this delicious Risotto with Bacon and Brussels Sprouts this weekend! It’s comfort food at its finest.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
5 from 5 votes
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Recipe details

Prep 30 mins
Cook 30 mins
Total 1 hr
Difficulty Medium
Servings 6 servings
Nutrition 553 kcal

Ingredients
 

For the Risotto:

  • 2 tablespoons olive oil
  • 1 onion finely diced
  • 2 cups risotto rice we prefer Arborio
  • ½ cup dry white wine
  • 6 cups hot chicken broth
  • ½ cup Parmesan cheese grated
  • 2 tablespoons cold butter

For the Bacon & Brussel Sprouts:

  • 8 slices bacon diced
  • 2 bags (12-oz) fresh brussel sprouts quartered

Instructions
 

Make the Risotto:

  • Sauté the aromatics: Heat a large skillet over medium heat. Add the oil, then add the onion and cook for 2-3 minutes or until starting to soften. Add the rice and continue cooking for 1-2 minutes, stirring constantly, until the rice turns slightly translucent.
  • Deglaze: Pour the white wine into the skillet, scraping any browned bits off the bottom of the pan. Simmer until almost all of the liquid is gone (this should only take a couple of minutes).
  • Cook risotto: Add a few ladles of broth until the rice is just covered. Reduce to a simmer and cook, stirring often, until most of the broth has been absorbed. Repeat this process until all the broth has been used up or until the rice is done. This should take 15-20 minutes.

Cook Bacon and Brussel Sprouts:

  • In a separate frying pan cook the bacon until crispy while the risotto is cooking. Add the brussels sprouts and continue cooking until crispy and tender, about 8-10 minutes.

Finish Risotto:

  • To finish the risotto, take it off the heat. Stir the Parmesan cheese and the cold butter into the rice. Serve topped with the bacon and brussels sprouts.
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Notes

To keep the broth hot, keep it in a small saucepan on low next to your risotto pan.

Nutrition

Serving: 1servingCalories: 553kcalCarbohydrates: 67gProtein: 16gFat: 23gSaturated Fat: 9gCholesterol: 35mgSodium: 1252mgPotassium: 786mgFiber: 6gSugar: 4gVitamin A: 1048IUVitamin C: 114mgCalcium: 168mgIron: 5mg
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: Italian

More Italian-inspired recipes

  • Easy Italian Meatballs
  • Easy Homemade Pizza Dough (No Knead!)
  • Spaghetti Carbonara
  • Instant Pot Mushroom Risotto

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Cat Manning says

    March 04, 2018 at 5:42 pm

    5 stars
    This is such an easy, beautiful meal. The flavor combinations are divine. Try this. Seriously. It’s so. Good.

    Reply
    • Nora says

      March 06, 2018 at 2:02 pm

      Thank you so much for your kind words, Cat! I’m so glad you enjoyed the risotto. It’s one of my favorites!

      Reply
  2. Karen says

    July 27, 2016 at 9:42 pm

    Would this still work without the cheese? I would also love the recipe for the soup 🙂

    Reply
    • Nora says

      July 29, 2016 at 12:54 pm

      Hi Karen, yes! Absolutely. If you have cashew or almond butter on hand, just stir a few spoonfuls into the risotto at the end. This will give it similar creaminess as the cheese. And I don’t think there’s a recipe for the soup, sad face 🙁 ! Hope that helps 🙂

      Reply
  3. Samantha says

    October 26, 2015 at 5:12 pm

    I want to make this dish with a few of my friends this week but was unsure of a few things.

    When you say, ‘Heated Broth’ – What kind of broth? Chicken? Beef? is it interchangeable? What would you suggest.

    Please let me know so I can make this dish!

    Reply
    • Nora says

      October 27, 2015 at 3:08 pm

      Hi Samantha, I usually use chicken broth to make risotto. In this particular recipe I’d recommend chicken, but you can really use whatever you have on hand. It would even work with just hot water, but it would be a little bland. The most important thing is to make sure the broth is hot (not boiling).

      Hope you’ll like the recipe!

      Reply
  4. Melissa says

    June 05, 2015 at 5:58 am

    I made this today and my husband and I loved it. My first time making a risotto which I’ve heard isn’t always easy. Your instructions were very clear and that made it easy. Thanks!

    Reply
    • Nora says

      July 10, 2015 at 9:23 am

      I’m so happy to hear this Melissa! Glad you liked it!

      Reply
  5. Mark says

    January 23, 2015 at 3:20 pm

    This was so easy. My first risotto, and I couldn’t be happier, or more proud of myself. THANK YOU.

    Reply
    • Nora says

      January 24, 2015 at 5:33 pm

      I’m so happy to hear this Mark! Thank YOU for trying and reporting back!

      Reply
  6. Arpita@ The Gastronomic Bong says

    October 15, 2014 at 12:08 pm

    I loveeee risotto. . And bacon and brussels sprouts.. omg i love everything about this dish.. its looks so so good. So delicious. . Big yummmm!! 🙂

    Reply
    • Nora says

      October 15, 2014 at 2:38 pm

      Thank you Arpita!! 😀

      Reply
  7. Rebecca @ figs and pigs says

    October 14, 2014 at 9:06 pm

    Beautiful photos and you make brussel sprouts look super delicious!

    Reply
    • Nora says

      October 14, 2014 at 10:28 pm

      Thank you so much Rebecca!

      Reply
  8. Sippitysup says

    October 14, 2014 at 7:56 pm

    How could you be tired with a plate of food like that? I feel positively energized just thinking about that deliciousness. GREG

    Reply
    • Nora says

      October 14, 2014 at 10:28 pm

      Thank you Greg – I guess the sleepless nights are just really catching up with me 😉

      Reply
  9. Debbie | Lunching Daily says

    October 14, 2014 at 5:17 pm

    This looks delicious. I’ve been looking for new brussels sprout recipes. I’ll try this for sure. P.S. Singing and cooking go hand in hand around here, especially to keep the little ones happy while preparing lunch:)

    Reply
    • Nora says

      October 14, 2014 at 5:51 pm

      Awww that’s so cute 🙂 Mine is still (mostly) happy just being carried while I’m cooking! Let me know if you get round to trying this 🙂

      Reply
  10. Sarah | Broma Bakery says

    October 14, 2014 at 3:31 pm

    Just made risotto on Sunday. Wish I had had this recipe to spice things up! Brussels sprouts are my fave!

    Reply
    • Nora says

      October 14, 2014 at 5:49 pm

      Oh no, I was just too late! 🙂 I agree, Brussels sprouts are a really cool vegetable – and terribly underrated!

      Reply
  11. Olivia @ Olivia's Cuisine says

    October 13, 2014 at 9:25 pm

    5 stars
    Can’t wait to try this. I love risottos! 🙂

    Reply
    • Nora says

      October 13, 2014 at 10:57 pm

      Me too 🙂 Let me know if you get round to trying it!

      Reply
  12. Helen @ Scrummy Lane says

    October 13, 2014 at 5:39 pm

    This is one of those recipes that leaves me wishing that I’d thought of it! Brussels and bacon go so well together, of course, so they seem like the perfect risotto addition. Got to try this one!

    Reply
    • Nora says

      October 13, 2014 at 5:50 pm

      They really are amazing together! Let me know if you get around to trying it 🙂

      Reply
  13. Liz @ Tip Top Shape says

    October 13, 2014 at 4:38 pm

    True friends bring you soup. Or booze. One of the two! lol

    This risotto looks GOOD!!! And I was totally singing along with you during the post 😉

    Reply
    • Nora says

      October 13, 2014 at 4:45 pm

      Haha, true that 😀 Yay thanks for singing along! Now I feel a little less dorky 😉

      Reply
  14. Jess @ whatjessicabakednext says

    October 13, 2014 at 4:32 pm

    This risotto sounds amazing! Love the flavours, delicious!

    Reply
    • Nora says

      October 13, 2014 at 4:44 pm

      Thank you Jess!

      Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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