Image of Bacon & Pea Risotto

Bacon & Pea Risotto

A calming recipe that tastes oh so good

Servings: 2

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Course:

Main Course Appetizer

Cuisine:

Italian

Keywords:

Rice Risotto Italian Garlic easy Lunch bacon Family Tasty Dinner chickpeas Dinner Party Midweek Stock Weekend

🧂 Ingredients

200 grams Bacon Lardons
Half an Onion
1 Clove Garlic
150 grams Risotto Rice

Arborio, Caraoli, Vialone Nano
750 ml Stock

Chicken [http://www.cubbinthekitchen.com/easy-chicken-stock] or Vegetable
60 ml White Wine
120 grams Frozen Petit Pois
Handful of Chopped Fresh Parsley

Instructions

1 Get Set Up

• Take your stock and put into a saucepan place on the hob to heat up.

• Chop the Onion into fine dice, you could also grate this if you wish.

• Grate the Garlic.

• Weigh & measure out the other ingredients.
2 Ready, Steady, Cook

• Take a saucepan and cook the Bacon Lardons in to render out the fat and get
golden and crisp.

• Remove the cooked Bacon to a plate and add the chopped Onion to the hot fat
cook for 2-3 mins.

• Once the Onion has softened add the grated garlic and cook for 2 mins.

• Add the Rice and stir to slick in the fat and toast for 2 minutes – you do not
want the rice to turn brown.

• Pour in the white wine and stir to get the rice to absorb it.
3 Stock & Stir, Stock & Stir

• Add 1 ladle of hot stock to the rice stirring constantly as the rice absorbs
the stock. Once it seems fairly dry and you can see the bottom of the pan as you
stir add another ladle of stock.

• Repeat this until the rice is cooked and creamy, it will take between 20 and
30 minutes – if you need you can add hot water if you run out of stock.

• Once you are almost at perfect rice add in the Frozen Petit Pois and the
cooked Bacon.

• Stir together and add the last ladle or so of stock and continue to stir to
heat the peas and bacon.

• Lastly Serve in bowls with a sprinkle of fresh chopped Parsley.