Bacon and Pea Risotto
Bacon and Pea Risotto is a delicious spin on a classic parmesan risotto. It’s rich, creamy and easy to make with a simple list of ingredients!
Servings 4 servings
Heat the bacon fat over medium heat and add the onions and garlic.
Cook for 2-3 minutes, until softened and starting to brown slightly.
Add the rice and cook for 1-2 minutes, stirring regularly.
Add the white wine and cook until almost all the liquid is absorbed.
Add ½ cup chicken stock and cook until almost all the liquid is absorbed.
Continue until all the chicken stock has been added.
Stir in the salt, pepper and peas when adding the last ½ cup of stock.
Stir in the bacon and parmesan cheese and serve.
- Make sure your chicken stock is warmed before adding it to the rice. Warmed stock helps the starches release from the rice which leads to creamy risotto.
- When adding the stock, do so half a cup at a time to give the rice time to absorb the stock. If you add it all at once, the risotto may end up mushy.
- Don’t leave the risotto cooking on high heat. Stirring it often over medium heat will ensure the risotto doesn’t burn.
- Instead of parmesan cheese, you can substitute another hard cheese such as gruyere, romano or asiago.
- Instead of cooked and crumbled bacon, try adding some crispy pancetta.
- Replace the chicken broth with vegetable broth, slow cooker beef bone broth or Instant Pot turkey bone broth.
- Risotto is best served immediately. While you can store and reheat leftovers, I prefer to use leftover risotto in these crispy fried risotto cakes.
Serving: 0.5cup | Calories: 488kcal | Carbohydrates: 48g | Protein: 15g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 703mg | Potassium: 401mg | Fiber: 3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 3mg