Risotto with bacon and kale

Ingredients:

• 4 slices bacon, coarsely chopped
• 1 large onion, chopped
• 1 teaspoon coarse salt
• 0.5 tsp ground black pepper
• 1 tbsp. arborio rice
• 3 cups lightly salted chicken broth + 1/4 – 0.5 cups
• 3 tablespoons lemon juice (about 1 large lemon)
• 3/4 cup diced cooked chicken
• 3 medium kale leaves, trimmed and cut into 1-inch pieces (about 3 cups)
• 1 baked carrot, chopped
• 1 roast parsnip, chopped
• 1 baked shallot, chopped
• 0.5 tbsp. grated parmesan

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 220°C.
   
   In a large heavy-bottomed saucepan or frying pan over medium heat, fry the bacon until crisp, 8-10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain any excess fat.
2. Add the onion, salt, and pepper to the pan. Reduce the heat to medium-low and cook the onion until soft, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups of broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover tightly and bake in the oven for 20-25 minutes.
3. Remove the skillet from the oven and set it over medium-low heat. Uncover and stir in the chicken, kale, roasted vegetables, and 1/4 cup chicken broth. Stir until the kale is wilted, about 5 minutes, adding more broth as needed until the risotto is creamy. Stir in the fried bacon and cheese. Divide among plates and serve.