Easy risotto with bacon & peas

Easy risotto with bacon & peas

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(174 ratings)

Ready in 40-50 minutes


Serves 4
Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal396
  • fat11g
  • saturates4g
  • carbs64g
  • sugars0g
  • fibre3g
  • protein14g
  • salt1.88g
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  • 1 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 rashers streaky bacon, chopped
  • 300g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot vegetable stock
  • 100g frozen pea


  1. 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.

  2. 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.

  3. 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.

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Comments (200)

sarahdawn10's picture

Made this risotto tonight and .....taking on board the feedback added 3 cloves of garlic and parmesan - NO salt.

Cooked the bacon first to make sure crispy and added fresh parsley and extra parmesan - served with garlic bread.

Will def make again. 8/10

carolinesandford's picture

Gorgeous, tasty, quick, easy and cheap, what more do u want for a mid week meal? Tried with mushrooms and garlic, yummy!

kadams79's picture

So easy to make and absolutely delicious!

madamebadham's picture

This a brilliant easy recipe...I've made it loads with various different ingredients (basically what's in the house!) tonight's is chicken bacon mushroom leek and pepper! I also put slightly less stock in and add white wine and I always use a good quality stock cause I think it makes a big difference.

jswaby's picture

I'l have you know destroyer potato smileys are an acquired taste for most and you are just a wuss for not trying them. Sort out your attitude for goodness sake this is a family website!

bharnden's picture

Lovely...this is now my hubbys favourite meal!!

07drumma's picture

Tasted great! Was a first time cook and i managed not to burn the house down, so all is good! I added some grated cheese in to add a bit more flavor, it also made it slightly sticky which was nice. :)

extra_strong_mint's picture

I forgot to say that I did add lots of garlic.

extra_strong_mint's picture

This is a smashing recipe. It works. End of.

brehenyk's picture

This is so tasty and quick to make.I was always reluctant to cook risottos but after this one I am going to try a few more on this site.

twinnie15's picture

Loved this... so simple to make and was really tasty. Will definitely be making this again! :)

conkerqueen's picture

A definite winner.

ribee1's picture

quick and tasty... will cook again for sure!

bulzee's picture

I have not made risotto before without adding stock slowly and stirring constantly! The result with this recipe as really tasty! 5 stars!

sailorgirl700's picture

1l is one litre. Hope that helps

ellington's picture

In 'Easy Risotto' the recipe asks for '1l hot vegetable stock'.
How much is 1l please?

sara-jo's picture

Made this the other night, we loved it :-)
Really easy to make and tastes delicious!
Will def make again!!!

rachelefinn's picture

Added leeks and it was fabulous. Perfectly quick and simple for a Friday supper before wine time commences!

amandajtw's picture

Love this - if you can't be bothered to get your scales out to weigh the rice it comes uyp to just over 1/2 pint or 12floz on my measuring jug


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