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.'

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Results 61-67

• rdimbleby

  05 September 2009

  rdimbleby rated and commented on this recipe

  

  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.

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• claire_l

  06 September 2009

  claire_l rated this recipe

  

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• Michelle

  16 October 2009

  Michelle rated and commented on this recipe

  

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

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• yummies

  25 October 2009

  yummies commented on this recipe

  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!

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• AJ

  29 October 2009

  AJ rated and commented on this recipe

  

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

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• CocoVanilla

  05 November 2009

  CocoVanilla rated and commented on this recipe

  

  Easy and tasty :)

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• CBridgeman

  10 November 2009

  CBridgeman rated and commented on this recipe

  

  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.

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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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