Grilled Vegetable and Bacon Risotto Recipe

Grilled Vegetable & Bacon Risotto


Prep Time

Total Time

Gluten Free


30 min

30 min


Your guests will love this twist on a classic. Naturally smoked Jones bacon and breakfast sausage add an extra savory note to this cheesy risotto recipe.

Dry Aged Fully Cooked Bacon Slices

This recipe is made with

Dry Aged Cherrywood Smoked Bacon, Uncooked

Product Information

You can also make this recipe with

Dry Aged Hickory Smoked Bacon, Uncooked


24 slices Jones Dairy Farm Dry Aged Bacon, chopped
1/4 cup butter
1 cup shallots, chopped
28 ounces Arborio rice, uncooked
1 1/2 quarts chicken broth, reduced fat and sodium
4 cups water
2 zucchinis, halved
2 red peppers, halved, seeds removed
2 portobello mushroom caps
1 cup asiago cheese, freshly shredded 
3/4 cup fresh basil, chiffonade
Black pepper, to taste
Toasted pine nuts, for serving


Step 1
To make 6 servings (half recipe), cook 12 slices chopped bacon in large saucepan on medium-high heat. Remove bacon; drain. Reserve 2 tablespoons drippings.

Step 2
Add half the butter to saucepan. Sauté half shallots in butter and reserved bacon drippings 1 to 2 minutes or until tender. Stir in half the rice and cook until very light golden, about 3 minutes.

Step 3
Combine half of the broth and half of the water, heat in separate saucepan to simmering. Begin adding broth mixture to rice mixture in 1/2 cup amounts, cooking until all liquid is absorbed before adding additional broth. Continue until rice is tender. This process will take about 20 minutes and may NOT use all the liquid.

Step 4
Meanwhile, grill 1 zucchini, 1 pepper, and 1 mushroom cap on medium heat until vegetables are tender. Remove from grill and chop.

Step 5
When rice is tender, stir in half the cheese and basil until cheese is melted. Carefully stir in chopped vegetables and cooked bacon. Heat through. Adjust seasoning. Garnish each serving with toasted pine nuts and small fresh basil leaves, if desired.

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