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Bacon and Pea Risotto
This simple bacon and pea risotto recipe is perfect for a delicious weeknight dinner. With Parmesan cheese, a bit of butter, and sweet peas, the risotto is excellent any time of the year.
Prep Time
10 mins
Cook Time
30 mins
Servings:
4
servings
Calories:
772 kcal
Course:
Main Course
Cuisine:
Italian, American
Ingredients
- 5-5 ½ cups chicken stock or vegetable stock, 1.2-1.3 liter, Note 1
- 1 onion or shallot, finely chopped, small
- 4.5 oz Bacon chopped, 125 g, Note 2
- 1 tablespoon olive oil
- 1 ½ cups risotto rice 10.5 oz/ 300 g, Note 3
- ½ cup white wine 125 ml, dry
- 1 cup peas 150 g, frozen
- ¾ cup parmesan freshly grated, 75 g, Note 4
- 3 tablespoons butter
- sea salt fine
- ground black pepper fine
- 1-2 tablespoons parsley chopped
Instructions
- Stock: Place the stock in a pot on the stovetop. Keep it on low heat while you cook the risotto; it should always be hot.5-5 ½ cups chicken stock / 1.2-1.3 liter
- Sauté chopped onion and bacon in olive oil for 3-4 minutes.1 tablespoon olive oil + 1 small onion + 4.5 oz bacon / 125 g
- Add the risotto rice and stir until the grains are coated with the oil. Toast the rice lightly for about 2 minutes.1 ½ cups risotto rice / 300 g
- Add white wine, stir, and let it bubble away; it will happen fast.½ cup dry white wine 125 ml
- Add the stock gradually. Only add the next ladleful when the previous liquid has been absorbed. Stir often and cook on medium-low heat for about 20 minutes, but check; the rice should be soft but not mushy.
- Stir in the peas and heat them for about 2 minutes.1 cup frozen peas / 150 g
- Add Parmesan and butter and stir to combine. ¾ cup Parmesan 75 g + 3 tablespoons butter
- Let the risotto rest for 5 minutes. Adjust the taste and sprinkle it with parsley before serving.fine sea salt and ground black pepper + 1-2 tablespoons parsley
Cup of Yum
Notes
- Amount of stock: I always keep slightly more stock than I think I'll need. Depending on the type of rice, you might require extra liquid towards the end. If you run out of stock, you can add hot water, but stock is preferable.
- Bacon: You can use pancetta cubes instead.
- Rice: Arborio, Vialone Nano, or Carnaroli rice are all good.
- Parmesan: Freshly grated Parmesan is recommended for its superior flavor and texture. When using pre-grated cheese measured in cups, use about ½ cup due to volume differences. Pecorino Romano can be used as a substitute for Parmesan.
Nutrition Information
Serving
1portion from 4
Calories
772kcal
(39%)
Carbohydrates
82g
(27%)
Protein
27g
(54%)
Fat
34g
(52%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.4g
(20%)
Cholesterol
67mg
(22%)
Sodium
1654mg
(69%)
Potassium
649mg
(14%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
804IU
(16%)
Vitamin C
19mg
(21%)
Calcium
262mg
(26%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 772
% Daily Value*
| Serving | 1portion from 4 | |
| Calories | 772kcal | 39% |
| Carbohydrates | 82g | 27% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 1654mg | 69% |
| Potassium | 649mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 804IU | 16% |
| Vitamin C | 19mg | 21% |
| Calcium | 262mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.