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bacon & pea risotto

Bacon and Pea Risotto

Cowbridge Kitchen

Risotto is a great way of using up leftovers, as in this recipe for Bacon and Pea risotto.

When making this risotto , or any other risotto for that matter it is important to get as much flavour as you can into your stock.


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Cooks in 20 minutes
5 mins Prep.
15 min Cooking.
Cooking timer Time
This is per portion, 255g
Calories: 421
Protein: 5g
Fat: 25g
Carbohydrates: 31g
Fiber: 1g
Sugar: 2g
Nutritional information Nutrition
This is a single serving recipe Table for Two Servings
Medium : Some degree of experience is needed to make this recipe. Chefs hat Difficulty
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How to make Bacon & Pea Risotto

Most people avoid making risotto because they believe that it is very hard to make. You do need a bit of skill to make a risotto and a bit of experience, but it is not as hard to make a risotto as you might think.

As you can see from this recipe I have pre made a base risotto which I use to make this Bacon and Pea Risotto.

When adding the stock to the rice, be sure to only stir the risotto in any one direction, don't be tempted to change direction half way through. This will not remove the starch from the rice as efficiently.


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serving tray Cuisine:Italian
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ingredients

220 g of Base Risotto
2 Rashers Smoked Back Bacon
120 g Peas
1 Cup Veg Stock
25 g Salted Butter

Cooking Instructions

  1. Dice up the Bacon, then melt the butter in a large pan and cook off the Bacon and Peas.
  2. Cook the Bacon and Peas so that the bacon is fully cooked, then add the Base risotto and a ladle of vegetable stock.
  3. In order to make this dish you will need to make a basic risotto before hand.
  4. Mix up the risotto and cook on a medium heat until hot.
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Tips -
Other ideas:
'Did you know that Risotto can be frozen and re-heated...'
'Risotto is the most common way to cook rice in Italy & the variations are endless...