Easy risotto with bacon & peas
Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go
56
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 minutes
Super healthy
- 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.
Per serving
396 kcalories, protein 14g, carbohydrate 64g, fat 11 g, saturated fat 4g, fibre 3g, salt 1.88 g
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1221/
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Ingredients
- 1 onion
- 6 rashers streaky bacon , chopped
- 300g risotto rice
- 1l hot vegetable stock
- 100g frozen peas
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 minutes
Super healthy
Ingredients
- 1 onion
- 6 rashers streaky bacon , chopped
- 300g risotto rice
- 1l hot vegetable stock
- 100g frozen peas
Per serving
396 kcalories, protein 14g, carbohydrate 64g, fat 11 g, saturated fat 4g, fibre 3g, salt 1.88 g
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