I think I have the perfect addition to your New Year’s Eve menu: a shrimp and bacon risotto that’s easy, impressive and ready in about 30 minutes.
Risotto often feels intimidating, but it doesn’t need to be. With a little patience and a few simple steps, you can make a creamy, flavorful risotto in half an hour. It’s hearty enough to be a main course—especially when it features both bacon and shrimp.
I was inspired to try bacon drippings after a reader mentioned it in the comments, and the result exceeded expectations. The bacon fat lends a rich, savory layer that makes the risotto irresistible.
My risotto method is forgiving: add just enough liquid to cover the rice, let it simmer until absorbed, then add a little more. I don’t fuss with piping-hot stock or exact measurements—just taste as you go and stop when the rice is tender and creamy. It’s simple, satisfying and versatile.
This dish checks a lot of boxes: smoky bacon, bright white wine, tender shrimp and fresh parsley. If you want, finish with a sprinkle of cheese, but the bacon and shrimp already bring plenty of flavor.
Below is a streamlined recipe for Shrimp and Bacon Risotto that keeps things straightforward while delivering maximum flavor.
Shrimp and Bacon Risotto
Ingredients
- 1 cup arborio rice
- 4 slices bacon, chopped
- 1 cup dry white wine
- 2 cups chicken stock + more if needed
- 1 clove garlic, minced
- 6 ounces cooked shrimp
- 2 tablespoons chopped parsley
Instructions
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Heat a saucepan over medium heat. Chop the bacon and fry until crispy. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon drippings in the pan. Add the arborio rice and minced garlic to the drippings and stir to toast the rice for 2–3 minutes.
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Pour in the white wine and reduce the heat to a gentle simmer. Let the rice absorb the wine, stirring occasionally. Add the chicken stock in small increments—about a cup at a time or just enough to keep the rice covered by roughly 1/4 inch—allowing it to absorb before adding more. Taste for doneness and add additional stock if the rice still feels firm.
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When the rice is tender and creamy, stir in the cooked shrimp and most of the bacon (reserve a few pieces for garnish). Fold in the chopped parsley and adjust seasoning to taste. Serve the risotto immediately while warm.
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After making this, I can’t imagine risotto without bacon. The smoky fat, paired with wine and shrimp, creates a simple yet indulgent dish that’s perfect for a special night or any time you want something comforting and elegant.