Easy risotto with bacon & peas

Recipe uploaded by

Mary Cadogan

48 ratings

Recipe by Mary Cadogan

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1. Video tutorial: Risotto

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.

Per serving

396 kcalories, protein 14g, carbohydrate 64g, fat 11 g, saturated fat 4g, fibre 3g, salt 1.88 g

'This recipe appealed to me as it sounded tasty and seemed very easy. The final dish had a good mix of flavours.'

Latest comments and suggestions

Results 21-40

• emcdee

  31 August 2008

  emcdee rated and commented on this recipe

  

  First attempt at making risotto and it was amazingly easy. Will definitely be using this recipe again, very tasty.

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• Chappers

  16 September 2008

  Chappers rated and commented on this recipe

  

  I was worried this might end up a bit bland but it was lovely and tasty. My husband would probably think of himself as a risotto purist but he loved this. I had some mushrooms in the fridge so I added a few and it was great!

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• granel

  18 September 2008

  granel commented on this recipe

  recipe and taste great with the exception that the amount of veg' stock does not show is it 1pint or 1 and a half pints this could make a lot of difference to the final meal I have assumed that it is the latter. would be grateful for conformation.

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• Helen Inglis

  24 September 2008

  Helen Inglis rated and commented on this recipe

  

  Fantastic recipe, it turned out brilliantly the first time. I didn't add any extra salt though, and I was glad of it. With the bacon and the stock (made from cubes), it was more than salty enough.

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• Ali

  18 October 2008

  Ali rated and commented on this recipe

  

  Hi there, Made this Thurday and was very very yummy!!! Very quick and easy, however added more vegetables all these included; mushrooms, onion, carrots, brocolli, garlic, peas and sweetcorn. Would definitely have again. Alicia Xxx

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• Jean

  31 October 2008

  Jean rated and commented on this recipe

  

  What a lovely mid-week meal this turned out to be. We all loved this and will definitely try it again and again and try adding other ingredients.

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• sumthin smells gud

  07 November 2008

  sumthin smells gud rated and commented on this recipe

  

  easy and quick to make and tastes sooo good, the only bad thing about risotto is it looks bare when serving. Any suggestions?

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• Sazpots

  15 November 2008

  Sazpots rated and commented on this recipe

  

  Great quick and easy meal. Used a chicken stock cube and added a left over chicken. Tasted brilliant.

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• zestest

  06 December 2008

  zestest rated and commented on this recipe

  

  Made this without the meat and added mushrooms and a ton of black pepper. Delicious! I converted my non risotto eating husband!

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• SPinchin

  29 December 2008

  SPinchin rated and commented on this recipe

  

  Fab! Soooo easy and tasty!

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• richie yeoman

  19 January 2009

  richie yeoman rated this recipe

  

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• Mike

  18 February 2009

  Mike commented on this recipe

  First time in making a risotto and have to say it was a huge hit with all the family and so easy to do. This will be made again and again.

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• Katharine

  22 February 2009

  Katharine rated and commented on this recipe

  

  This was so easy and was not far off the results one would get making a risotto using the traditional method. Added peppers with the onions and some chopped up boiled egg just before serving. Delicious!

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• Helen B

  26 March 2009

  Helen B rated and commented on this recipe

  

  Yummy - used 1 1/2 pints of stock and will def be making again - very easily adaptable receipe

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• Rosemary

  26 March 2009

  Rosemary commented on this recipe

  Lovely. I often make risotto this way with chicken stock and meat picked from a carcass. Never thought of bacon but will do again.

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• Jen

  26 March 2009

  Jen rated and commented on this recipe

  

  Thought this was great - just made it and it's as good as any risotto I've made before (using the almost constant stirring method). Highly recommended

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• Mhairi

  29 March 2009

  Mhairi rated and commented on this recipe

  

  This was so so yummy! First time I've made a risotto & I'll definatly use this recipe as a basis for variations in the future, it's just so easy! 10 out of 10!

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• squirrel_pigeon

  28 April 2009

  squirrel_pigeon rated and commented on this recipe

  

  Very tasty and easy to do - next time though I will fry bacon in a separate pan to crisp it up as I found it wasn't crispy enough being cooked in with the onion.

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• Ruthie

  17 May 2009

  Ruthie rated and commented on this recipe

  

  So easy to make and tasted great! Will definitely make this again.

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• zambo101

  17 May 2009

  zambo101 rated and commented on this recipe

  

  Beautifully simple! and my partners fave (As he can make it when i'm at work without calling me every 10 minutes for advice! Once the onions have cooked i add any veges i have, last time it was mushrooms, courgettes, yellow pepper, sweetcorn and used chicken stock for a different kind of flavour. Gorgeous little meal!

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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

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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