Easy risotto with bacon & peas

Easy risotto with bacon & peas

  • 1
  • 2
  • 3
  • 4
  • 5
(153 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
396
protein
14g
carbs
64g
fat
11g
saturates
4g
fibre
3g
sugar
0g
salt
1.88g

Ingredients

  • 1 onion
  • 6 rashers streaky bacon, chopped
  • 300g risotto rice
  • 1l hot vegetable stock
  • 100g frozen peas

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, May 2003

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
aimeemacdn123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really tasty and so easy, this is what I call comfort food! I halved the ingredients and it made a generous portion for two. I used Marigold Swiss Vegetable Bouillon for the stock. That, and the bacon, made the dish quite salty so I didn't add any extra. I found it very satisfying for a relatively low-cal meal. Using different veggies instead of the bacon would make it even healther too.

cbridgeman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this yesterday and the instructions were very easy to follow and the end result was delicious, although I substituted the bacon for pancetta and used mushrooms.

cocovanilla's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy and tasty :)

wildwezel81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cooked this last week and I am cooking it again today! Very easy.

sharalee99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Didn't change a thing, it's delicious as it is, and so very easy. All the family really enjoyed it....in fact I think I'll make it tonight!

michellem168's picture
  • 1
  • 2
  • 3
  • 4
  • 5

As a risotto virgin, this was so easy to make and tastes great. Leftovers taste just as nice next day as well.

rdimbleby's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make I halved the ingredients to make it for just two and it worked really well. I had to add a little more water to ensure the rice was just right and I used some gratted cheddar rather than parmesan and it all worked well. Will be using this one again.

sharalee99's picture
  • 1
  • 2
  • 3
  • 4
  • 5

When I made this, I substituted vegetable stock for chicken stock. It was very easy to make, but was very tasty and very filling. Was a hit with the whole family, and I am just about to go and make for dinner again today! With so few ingredients, perfect for a budget meal, but without a budget taste!

margueriteryan's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Smashing. Very tasty. I took on board suggestions here and I added courgettes and mushrooms. I should have cooked bacon separately to make it crispy, I think.
I also found it a bit salty, but I think it was combination of shop bought stockcube and the rashers. (will try low salt stock next time)

hermionesheldon's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Good and tasty

poppy60's picture

i would like to make the pea and bacon rissotto but how much stock do i need . it does'nt actually say.

carolinemac's picture

Nice recipe, also added some garlic & feta-cheese at the end for extra flavour!

ellionic's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fab recipe the whole family loved it very tasty.
will be making again.

cakeanyone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was a bit sceptical when I saw such good feedback for what looked like such a simple recipe but this was really really good! Added some cooked chicken and courgette (leftovers from the fridge) and it was delicious!

lea8198's picture

This dish is fantastic! I am so glad that I found it. We now have this dish once a week. Really easy and cheap. You have to try it.

laur3n's picture

This was the first risotto I have ever tried to make, and I must say it was a huge success!
It was very easy and quick to make, great when you dont want to put a load of effort into making a dinner. I thought it was also quite handy for using up any old ingredients that were in the fridge, (I just added some leak and mushroom to it)
The only thing I would suggest is that (for my family) the portion sizes werent big enough, so if you like a good size portion, add a little extra ingredients

muntyflumps's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely fab recipe, and so easy to add all sorts of variations - great for using up veg!

shubeedoo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Have been making risotto using this recipe since it first appeared on here and it is always a winner! It's also great with mushrooms in addition to the peas. Quick and easy, and ever so tasty!

cobblercustard's picture
  • 1
  • 2
  • 3
  • 4
  • 5

great rescipe, really simple and easy, my toddler and 5 year old loved it as did i, will definatley try again with the suggested ingredients others have said.

savannah13's picture

HOW MUCH STOCK???
CAN I FREEZE THIS RISOTTO???

Pages

Questions

Tips