Lemon Herb Risotto With Chicken

Heat a drizzle of oil in a large 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 (2 tsp for 4 servings). Season with salt and pepper. Add 1 TBSP water (2 TBSP for 4) and cook until tomatoes are reduced and jammy, 7-10 minutes. (Lower heat and add another splash of water if tomatoes begin to brown too quickly.) Turn off heat; transfer to a small bowl. Wash out pan.

While tomato jam cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a second large pan over medium heat. Add rice and ½ tsp salt; stir until translucent, 1-2 minutes. Add stock concentrate and 1 cup simmering water (2 cups for 4) to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining warm water from pot—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on the size of your pan, you may need a little more or a little less water.)

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 tomato jam over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a cutting board to rest for at least 5 minutes.