Easy risotto with bacon & peas
By Mary Cadogan
Contains pork – recipe is for non-Muslims only
Not for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go
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Prep:5 mins
Cook:40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 396
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fat 11g
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saturates 4g
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carbs 64g
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sugars 0g
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fibre 3g
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protein 14g
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salt 1.88g
Ingredients
- 1 onion
- 6 rashers streaky bacon, chopped
- 300g risotto rice
- 1l hot vegetable stock
- 100g frozen peas
Tip
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Method
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
