Risotto with Bacon and Peas
I love to cook risotto, every time with a different addition, like carrots, pumpkin, asparagus, mushrooms, etc. Very simple, but at the same time, lively, delicious rich and creamy dish.
This time I made risotto with bacon and peas, a really great combination! The bacon can be replaced with pancetta.
Be sure to serve with wine.
Risotto with Bacon and Peas Recipe
By Published: March 2, 2015
- Prep: 5 mins
- Cook: 35 mins
- Ready In: 40 mins
I love to cook risotto, every time with a different addition, like carrots, pumpkin, asparagus, mushrooms, etc. Very simple, but at …
Ingredients
- 2 tbsp olive oil
- 4 strips bacon smoked
- 1 cup green peas
- half lemon juice and zest
- 3 shallots
- 4 cloves of garlic
- 1/3 cup white wine
- 2-3 tbsp whipping cream
- 1 cup 'arborio' rice
- 1 cap parmesan
- 5-6 cups broth
- salt, pepper to taste
- parsley
Instructions
- Fry the finely chopped garlic, shallots and bacon in a little bit of olive oil until golden brown, add the rice and fry a few more minutes, stirring all the time, then add the wine and cook until the alcohol evaporates.
- Pour 1 cup of hot broth. As soon as the rice absorbs the broth, add 1 more cup, cover and cook over low heat for 15 minutes, adding broth and stirring the risotto.
- After that, add the peas, zest and cream, pepper, salt (not too much because of the bacon), stir and cook for another 5 minutes.
- Towards the end, add the half cup of grated cheese, lemon juice and finely chopped parsley, stir, cover, turn off the heat and let stand for about 5 minutes.
- Serve, sprinkled with grated cheese on top and garnish with parsley.
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