Easy risotto with bacon & peas

Method 1

Ingredients

1 onion

2tbsp olive oil

knob of butter

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen peas

freshly grated parmesan, to serve

STEP 1

Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

STEP 2

Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.

STEP 3

Add 300g risotto rice and 1l hot vegetable 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.

STEP 4

Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

STEP 5

Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Method 2

Ingredients:

- 6 slices of bacon, chopped

- 1 cup of arborio rice

- 4 cups of chicken or vegetable broth

- 1 small onion, finely chopped

- 2 cloves of garlic, minced

- 1 cup of frozen peas

- 1/2 cup of grated Parmesan cheese

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside, leaving the bacon fat in the pan.

2. Add the chopped onion to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

3. Add the arborio rice to the pan and stir to coat the rice in the bacon fat, onion, and garlic mixture. Cook for 1-2 minutes until the rice is slightly toasted.

4. Slowly add the chicken or vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 20 minutes.

5. Stir in the frozen peas and cooked bacon, cooking for an additional 2-3 minutes until the peas are heated through.

6. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

7. Serve the risotto hot, garnished with fresh parsley.

Comments

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