Easy risotto with bacon & peas recipe
Ingredients:
.300g Risotto rice (Arborio or Carnaroli)
.6 rashers Streaky bacon, chopped (or 150g bacon lardons)
.1 Large onion, finely chopped
.1 Litre Hot vegetable or chicken stock
.100g Frozen peas
.25g Butter (a knob) and 2 tbsp Olive oil
.50g Parmesan cheese, freshly grated
.Optional: 150ml Dry white wine for deglazing
Step-by-Step Instructions:
1. Sauté Aromatics: Heat the olive oil and butter in a large, deep pan over medium heat. Add the chopped onion and fry for about 7 minutes until softened and lightly browned.
2. Crisp the Bacon: Add the chopped bacon to the pan and fry for another 5 minutes until it begins to crisp and the fat has rendered.
3. Toast the Rice: Stir in the risotto rice and cook for 2 minutes. Ensure every grain is coated in the oil and butter until the edges look translucent; this "toasting" prevents the rice from becoming mushy.
4. Add Stock: Pour in the hot stock (and wine, if using) all at once. Stir well to ensure no rice is sticking to the bottom, then bring the mixture to a boil.
5. Simmer & Cover: Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15–20 minutes. The rice will absorb the stock slowly without the need for constant stirring.
6. Finish with Peas: Once the rice is almost tender, stir in the frozen peas. Season with black pepper (be cautious with salt, as bacon is naturally salty). Cook for a final 3 minutes uncovered until the peas are heated through and the consistency is creamy.
7. Rest & Serve: Remove from heat. Stir in half of the Parmesan. Cover and let it rest for 2 minutes to set the texture. Serve immediately with the remaining Parmesan sprinkled on top.
Ingredients:
.300g Risotto rice (Arborio or Carnaroli)
.6 rashers Streaky bacon, chopped (or 150g bacon lardons)
.1 Large onion, finely chopped
.1 Litre Hot vegetable or chicken stock
.100g Frozen peas
.25g Butter (a knob) and 2 tbsp Olive oil
.50g Parmesan cheese, freshly grated
.Optional: 150ml Dry white wine for deglazing
Step-by-Step Instructions:
1. Sauté Aromatics: Heat the olive oil and butter in a large, deep pan over medium heat. Add the chopped onion and fry for about 7 minutes until softened and lightly browned.
2. Crisp the Bacon: Add the chopped bacon to the pan and fry for another 5 minutes until it begins to crisp and the fat has rendered.
3. Toast the Rice: Stir in the risotto rice and cook for 2 minutes. Ensure every grain is coated in the oil and butter until the edges look translucent; this "toasting" prevents the rice from becoming mushy.
4. Add Stock: Pour in the hot stock (and wine, if using) all at once. Stir well to ensure no rice is sticking to the bottom, then bring the mixture to a boil.
5. Simmer & Cover: Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15–20 minutes. The rice will absorb the stock slowly without the need for constant stirring.
6. Finish with Peas: Once the rice is almost tender, stir in the frozen peas. Season with black pepper (be cautious with salt, as bacon is naturally salty). Cook for a final 3 minutes uncovered until the peas are heated through and the consistency is creamy.
7. Rest & Serve: Remove from heat. Stir in half of the Parmesan. Cover and let it rest for 2 minutes to set the texture. Serve immediately with the remaining Parmesan sprinkled on top.
Easy risotto with bacon & peas recipe
Ingredients:
.300g Risotto rice (Arborio or Carnaroli)
.6 rashers Streaky bacon, chopped (or 150g bacon lardons)
.1 Large onion, finely chopped
.1 Litre Hot vegetable or chicken stock
.100g Frozen peas
.25g Butter (a knob) and 2 tbsp Olive oil
.50g Parmesan cheese, freshly grated
.Optional: 150ml Dry white wine for deglazing
Step-by-Step Instructions:
1. Sauté Aromatics: Heat the olive oil and butter in a large, deep pan over medium heat. Add the chopped onion and fry for about 7 minutes until softened and lightly browned.
2. Crisp the Bacon: Add the chopped bacon to the pan and fry for another 5 minutes until it begins to crisp and the fat has rendered.
3. Toast the Rice: Stir in the risotto rice and cook for 2 minutes. Ensure every grain is coated in the oil and butter until the edges look translucent; this "toasting" prevents the rice from becoming mushy.
4. Add Stock: Pour in the hot stock (and wine, if using) all at once. Stir well to ensure no rice is sticking to the bottom, then bring the mixture to a boil.
5. Simmer & Cover: Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15–20 minutes. The rice will absorb the stock slowly without the need for constant stirring.
6. Finish with Peas: Once the rice is almost tender, stir in the frozen peas. Season with black pepper (be cautious with salt, as bacon is naturally salty). Cook for a final 3 minutes uncovered until the peas are heated through and the consistency is creamy.
7. Rest & Serve: Remove from heat. Stir in half of the Parmesan. Cover and let it rest for 2 minutes to set the texture. Serve immediately with the remaining Parmesan sprinkled on top.
