Easy risotto with bacon & peas
- Mary Cadogan
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Serves 4
Easy
Prep: 5 mins
Cook: 40 mins
A star rating of 4.7 out of 5.432 ratingsRate
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Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go. The result is creamy, comforting yet healthy
Egg-free
Low calorie
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 onion
-
2 tbsp olive oil
-
knob of butter
-
6 rashers streaky bacon
chopped
-
300g risotto rice
-
1l hot vegetable stock
-
100g frozen peas
-
freshly grated parmesan
to serve
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Nutrition: per serving
-
kcal485
low
-
fat16g
-
saturates5g
-
carbs68g
-
sugars5g
low
-
fibre4g
-
protein15g
-
salt1.91g
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Method
-
step 1
Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
-
step 2
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
-
step 3
Add 300g risotto rice and 1l hot vegetable 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.
-
step 4
Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
-
step 5
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Recipe from Good Food magazine, May 2003
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A star rating of 4.7 out of 5.432 ratings
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