Tomato Bacon Jam Chicken and Lemon Herb Risotto

Updated at: Sat, 09 Mar 2024 23:23:13 GMT

Step 1

Bring 4 cups water to a boil in a medium pot. Once boiling, reduce to a low simmer. Wash and dry produce. Dice tomatoes. Zest and quarter lemon. Dice bacon into bite-size pieces.

Step 2

Heat a drizzle of oil in a large, dry pan over medium-high heat. Add bacon and cook, stirring occasionally and adjusting heat if browning too quickly, 5-7 minutes. Reduce heat to medium; add tomatoes and 1 tsp sugar. Season with salt and pepper. Add 1 TBSP water and cook until tomatoes are reduced and jammy, 7-10 minutes.

Step 3

While jam cooks, melt 1 TBSP butter in a second large pan over medium-high heat. Add rice and ½ tsp salt; stir until toasted, about 30 seconds. Add chicken bullion and 1 cup warm water from pot; stir until liquid has mostly absorbed. Repeat with remaining warm water from pot—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

Step 4

While risotto cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in pan used for jam over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.

Step 5

Thinly slice chicken crosswise. Once risotto is done, stir in cheese, lemon zest, juice from half the lemon, and 1 TBSP butter until combined. Divide risotto between bowls and top with chicken, tomato-bacon jam and parmesan.

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