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 41-60

• Paul

  19 May 2009

  Paul rated and commented on this recipe

  

  Made this so many times. Its a complete doddle and VERY VERY tasty. Hugely recommended.

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• Kathryn

  21 May 2009

  Kathryn rated and commented on this recipe

  

  I halved the recipe to make 2 portions. I've just eaten half of 1 portion and i feel stuffed already. I didn't have any veggie stock cubes, so used checken. It's very tasty although a little salty...and i didn't even add any! Could be from the checken stock?

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• Vicky

  01 June 2009

  Vicky rated and commented on this recipe

  

  A regular firm family favourite. Like many others it seems, this was my first attempt at making risotto and becuase it was so quick as well as easy, it has encouraged me to try more but this recipe but this is still my favourite.

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• zoe smith

  05 June 2009

  zoe smith commented on this recipe

  Really enjoyed this risotto.Never made it before,so followed the recipe to be sure i'd made it right!! Would feel very confident about trying different stock and adding other veg. It didn't look a lot between 4 people,but it was very filling as a a main meal.

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• Ellen

  10 June 2009

  Ellen commented on this recipe

  I really like risotto and made a version of this for my family including my traditional dad ( meat and potatoes please). Everyone liked it, I did add in some white wine at the beginning and before serving added in some cream and parmesan. Very nice.

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• Lisa

  14 June 2009

  Lisa rated and commented on this recipe

  

  AWESOME RECIPE!!!!!!!!! never tried risotto before but quick, easy and tastes great. For extra colour add carrots and sweetcorn. Made this for the family and even the fussy eaters (kids) love it.

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• savannah

  22 June 2009

  savannah commented on this recipe

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

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• Em

  22 June 2009

  Em rated and commented on this recipe

  

  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.

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• Shoobles

  23 June 2009

  Shoobles rated and commented on this recipe

  

  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!

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• KJ

  26 June 2009

  KJ rated and commented on this recipe

  

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

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• laur3n

  14 July 2009

  laur3n commented on this recipe

  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

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• Lea8198

  15 July 2009

  Lea8198 commented on this recipe

  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.

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• sarah

  21 July 2009

  sarah rated this recipe

  

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• sarah

  21 July 2009

  sarah rated and commented on this recipe

  

  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!

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• nicola

  23 July 2009

  nicola rated and commented on this recipe

  

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

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• CarolineMac

  25 July 2009

  CarolineMac commented on this recipe

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

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• treacle

  06 August 2009

  treacle commented on this recipe

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

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• Hermione

  15 August 2009

  Hermione rated and commented on this recipe

  

  Good and tasty

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• Maggiemoo

  25 August 2009

  Maggiemoo rated and commented on this recipe

  

  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)

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• yummies

  02 September 2009

  yummies rated and commented on this recipe

  

  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!

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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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