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1
Bring chicken stock to a simmer in a medium saucepan over medium heat; turn heat down to low so it stays hot as you cook the risotto.
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2
Heat the oil in a separate medium saucepan over medium heat. Add the turkey bacon and cook until crispy, about 5 minutes. Remove the turkey bacon with a slotted spoon and set aside for now.
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3
Add the onion to the oil you cooked the turkey bacon in and cook until soft but not brown, about 5 minutes, stirring occasionally. Add the rice and cook until slightly browned and nutty-smelling, about 3 to 4 minutes, stirring occasionally. Mix together the lemon juice and water, add it to the rice, and cook until evaporated, about 1 minute. Stir in the garlic, broccoli, and black pepper.
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4
Turn heat down to medium-low. Add 1/2 cup of the hot stock to the rice, stirring constantly until the liquid is almost completely absorbed, then adding more stock in the same manner. Continue this way until the risotto is tender with just a slight bite to it, about 20 to 25 minutes. (You may need slightly more or less liquid to achieve this; if you run out of stock, you can just simmer some water.)
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5
Turn off heat and stir in the cheese and turkey bacon; add salt and pepper to taste. Sprinkle parsley on top (if using) and serve immediately.
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6
Inspired by Robin Miller's recipe for Risotto with Cheddar, Bacon, and Scallions in her book Robin Takes 5; published by Andrews McMeel Publishing, LLC.
