Cheddar Bacon Risotto

This Post Contains Affiliate Links - Disclosure Policy

Cheddar Bacon Risotto




Think macaroni and cheese, on a pedestal.

If the thought of one more night of rice,pasta, or potatoes as a side dish makes you want to pull your hair out, risotto is a wonderful substitute.

It’s somewhere between a rice and pasta risotto takes on the flavors of whatever ingredients you cook it with, making it really versatile.

While it is a bit finicky- you do have to stir regularly while cooking, it is truly worth the time (train the kids or get this (lol)!

Smooth, creamy and rich, this will quickly become a favorite side for you and your family.


1. You can use precooked bacon/grease that has been set aside or make it fresh. I like to bake my bacon in the oven at 400 for 20 minutes. It comes out perfect every time and I can still collect some of the grease for flavor in my cooking.

2. Make sure to use the Arborio Rice.  It has the best qualities and holds up for this type of dish.

3. Don’t use pre-shredded cheese and make sure it goes in at the end.

Yields 6

Cheddar Bacon Risotto

Cheddar Bacon Risotto

Save Recipe


  • 4 cups chicken broth (make sure it is warm, not cold)
  • 1-2 Tablespoon Bacon grease or oil
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1 1/2 tsp. dry ground mustard
  • 1 cup shredded cheddar cheese
  • 1 small onion, diced
  • 2 cloves garlic, crushed
  • 1/4 cup bacon, chopped
  • 1/2 cup Greek yogurt (or sour cream)
  • salt and pepper to taste


  1. Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.
  2. Stir in garlic, cook for 1 minute.
  3. Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.
  4. Pour in wine, and a 1/2 cup of broth, stir until all liquid is absorbed.
  5. Repeat the process-add remaining broth 1/2 cup at a time, stirring regularly (and often) until no liquid remains.
  6. Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.
  7. Salt and pepper to taste.
  8. Top with fresh shredded cheese and bacon pieces, serve immediately.
Recipe Type: Side Dish


This Post Contains Affiliate Links - Disclosure Policy


  1. says

    I don’t make or eat risotto often, but I will have to make some soon just to try this recipe. It looks and sounds amazing and since it has bacon I know my husband will want some too!

  2. says

    I’m totally in love with this! Yummy. Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on tonight at 7 pm. We love partying with you!
    Happy Monday! Lou Lou Girls

  3. María Caicedo says

    I found your recipe on pinterest, but i didnt have arborio rice or wine but it looked delicious so i took it as inspiration, i put in a wok:

    Regular cooked rice
    Low fat cheese
    Sour cream
    Dried basil

    And my experiment taste delicious! Even tought i was afraid to screw it with some ingredients. Thanks for sharing your recipe!

    Greetings from Colombia.

  4. Emma Roey says

    Delicious! Made this last week and it is already being requested again…I know it will become a standby! I had never made risotto before but per your instructions it came out perfect. Thanks for posting.

  5. Ana says

    Do you precook the rice or do you just throw it in the saucepan raw? I want to try this out tomorrow! And I am afraid that I will mess it up! :/

  6. Chelsey says

    Thinking i’ll make this for dinner tonight…. About what is the total time for all of the broth to be absorbed?

  7. Taylor says

    I wanted to make this to take to a dinner with family but you said serve immediately so now I’m reconsidering. How important is the “serve immediately”? Can it be worked around?

    • jlpenner says

      Here’s my guess… it could get a little drier. So you might want to have a bit of chicken stock on hand to stir in if it does.

  8. jlpenner says

    Here’s my guess… it could get a little drier. So you might want to have a bit of chicken stock on hand to stir in if it does.

  9. chelsey says

    This was delicious! I’m just wondering if anyone has tried to add veggies. We were thinking spinach, mushrooms, or broccoli. Thoughts?

  10. Annie says

    This is my first go at risotto. I’m excited for it! Since I’ve never made it before, a cooking time would be helpful. I have no idea how long I actually need to cook this for, or how much time I need to set aside for it :(


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>