Easy risotto with bacon & peas

Easy risotto with bacon & peas

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(197 ratings)

Ready in 40-50 minutes


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

  • Healthy

Nutrition: per serving

  • kcal396
  • fat11g
  • saturates4g
  • carbs64g
  • sugars0g
  • fibre3g
  • protein14g
  • salt1.88g
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  • 1 onion



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 rashers streaky bacon, chopped
  • 300g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1l hot vegetable stock
  • 100g frozen pea


  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.

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Comments, questions and tips

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Glenn Matthews
26th Nov, 2017
Very nice. I halved the amount to make only two portions and didn't put any onion in and it worked out great. The recipe doesn't need any additional salt added because of the salt in the bacon. As someone who isn't great at cooking, the recipe was still easy. I'll be making this again.
12th Nov, 2017
This is super easy and very tasty. I added some chestnut mushrooms for extra interest. Reheats well for lunch the next day.
24th Aug, 2017
Wow! What a great meal. I cooked it for my wife Doris and she cleaned the plate. The bacon was a little soggy but at 91 she doesn't have too many teeth so that suited us well against our fragile gums. Can't wait to try it out with the grand child to celebrate him passing his GCSEs and getting into college!
H D Inglis's picture
H D Inglis
8th Aug, 2017
This is a longtime favourite of ours! Over many years of making it I've learnt to cook the bacon to almost crispy first, THEN add the onions, to use chicken stock instead of vegetable and to add a knob of butter and stir it through at the very end just before serving. It's perfect. :)
2nd Aug, 2017
Fry the onions before the bacon? Have you ever cooked with bacon before or is this your first time? There's nothing more vile than soggy bacon bits. Do the bacon -before- the onions. You infuse the bacon with the flavour-enhancing qualities of onion that way, you absolute savage. It's okay otherwise.
16th Jun, 2017
Omg! So good! I had tried it with sweet corn instead of peas as well and it's just as good!
17th Oct, 2016
Big hit in our family. We will likely have this as a regular meal.
sergey pavlenko
10th Aug, 2016
Hi, so i'm only a twelve year old and i cook dinner for my family every Wednesday, but anyway i cooked this as one of the meals my whole family loved it so i really recommend it
12th Jun, 2016
I use this recipe as a base but end up throwing in whatever leftover veg I have in the fridge. I also end up seasoning it loads more and maybe adding some spice too. It's pretty simple and easy to make mid week and for leftovers.
3rd May, 2016
Loved this. Easy to do, very tasty and makes a perfect lunch. Think I'll use it as a base recipe and try some variations as well. I added pecorino rather than parmesan and it was delicious


18th Jan, 2017
Is that one liter of broth for the recipe? I will look up the other measurements to get the conversions.
goodfoodteam's picture
23rd Jan, 2017
Hi Dooberoo - yes it is!
25th Nov, 2016
Loved this recipe, very quick and easy and everyone enjoyed it - perfect for a quick but wholesome mid-week meal. Would recommend using back bacon and cutting the fat off rather than using streaky though, as the fat can go a bit rubbery whilst simmering.