Chicken and Bacon Risotto

Instructions

1. Heat a large dutch oven on medium-high heat. Add bacon and cook until crispy, about 5 to 8 minutes. Remove the bacon with a slotted spoon and place on a paper towel; set aside.

2. Add the chicken to the hot bacon grease in the pot. Cook the chicken until it is browned and no longer pink in the center, about 7 to 9 minutes. Remove the chicken to a bowl; set aside.

3. Add the onions to the pot and saute until softened and translucent, about 4 minutes. Add the rice to the onions and cook for 2 to 3 minutes to toast the rice.
   

4. Add ½ cup of stock to the rice. Stir often until the rice has completely soaked up the liquid. Repeat. Once the second addition of liquid is absorbed, reduce the heat to medium. Continue adding ½ cup of broth at a time and stirring until the rice absorbs the liquid until the rice is al dente and slightly runnier than mashed potatoes. Note: You may not use all of the broth.
   

5. Add the parmesan cheese and butter to the pot; stir until melted. Add the bacon and chicken back into the pot, and season with salt and pepper to taste.

6. Add in the spinach and stir until the leaves have just wilted.

7. Serve warm, and top with Parmesan cheese.