Easy risotto with bacon & peas
By Mary Cadogan
Cooking time
Ready in 40-50 minutesSkill level
EasyServings
Serves 4Not 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 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
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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.
Recipe from Good Food magazine, May 2003
Comments, questions and tips
Comments
This is a really lovely recipe, so simple but very tasty. I have added few extras, couple of shallots and crushed garlic with the onion. then brocolli, spring greens, and sweetcorn. I have also made it with chicken stock and didn't add any salt, just a lot of pepper and little bit of chilli flakes. It turned out so yummy, definitely will be making it again, adding whatever extra veg i will find in a fridge :)
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.