This simple bacon and pea risotto recipe is perfect for a quick and tasty weeknight dinner. The chopped bacon adds great flavor to the creamy risotto. With Parmesan cheese, a bit of butter, and sweet peas, this dish is excellent any time of the year.
Make this delicious bacon and pea risotto this week! The recipe is easy to make; it requires just a few mostly pantry ingredients and is ready in about 40 minutes. Restaurant-style deliciousness at home!ย
Enjoy easy risotto recipes in every season: Asparagus and Pea Risotto in spring, Zucchini Risotto in summer, Gorgonzola Pumpkin Risotto in fall, and Leftover Turkey Risotto in winter.ย
Jump to recipe
Recipe ingredients
Rice: Arborio, Vialone Nano, or Carnaroli are short-grain rice that are all great for making this recipe. Arborio is the most readily available, so I tend to use it for most of my risotto recipes. Try this Salmon Risotto, too.
Peas: I always use frozen peas. When I start cooking, I remove them from the freezer and leave them on the counter until itโs time to add them to the dish. Fresh peas will need a few minutes longer to cook, so add them to the dish about 5 minutes before the end of cooking.ย
Streaky bacon rashers or pancetta cubes work well in this recipe. Check out these Bacon-Wrapped Chicken Thighs; they are amazing!
Parmesan: Freshly grated Parmesan is recommended; the flavor and texture are so much better. Due to differences in volume, if using pre-grated cheese measured in cups, use about ยฝ cup. You can substitute Parmesan with Pecorino Romano.
Dry white wine adds flavor and is a traditional ingredient for most risotto recipes, but you can leave it out if you donโt want to use it or donโt have it in the pantry.
Stock: You can use the chicken stock I make for the Semolina Dumpling Soup or Turkey Bone Broth. Your favorite vegetable or chicken broth brand (or a stock cube if nothing else is available) is also fine.
See the recipe card for full information on ingredients and quantities.
How to make creamy risotto with bacon and peas?
Heat the stock on the hob. Keep it on low heat while you cook the risotto.
Step #1:ย In a Dutch oven or large pan, cook bacon pieces and onions in olive oil for 3-4 minutes.
Step #2:ย Add the rice and stir until coated with oil. Toast it lightly for about 2 minutes.
Step #3:ย Add white wine, stir, and let it bubble away.
Step #4:ย Gradually add the hot stock, only adding the next ladleful of stock when the previous one has been absorbed. Stir often and cook for about 20 minutes; the grains should be tender yet slightly al dente and not mushy.
Step #5:ย Stir in the peas and heat them for about 2 minutes.ย
Step #6:ย Add Parmesan and butter. Stir to combine and let it rest for 5 minutes. Adjust the taste with salt and black pepper and sprinkle with parsley before serving.ย
Good to know!
Avoid washing risotto rice to retain its starch, which contributes to creaminess.
Toast the rice grains for a few minutes before adding wine to prevent overcooking and enhance flavor.
Stock: I always have slightly more stock than I think I need. Depending on the type of rice you are using, you might need a bit of extra liquid towards the end. You can always add a bit of hot water if youโre out of stock, but stock is better.ย
Recipe FAQs
Keeping the stock on low heat during the whole cooking process helps maintain the ideal temperature for cooking the rice evenly and achieving a creamy texture.ย
Continuous stirring isn't essential.ย Stir often throughout cooking to prevent sticking and ensure even cooking, but don't stress about stirring non-stop.
How to store and reheat risotto?
Any risotto is best served immediately.
Refrigerate leftover bacon and pea risotto in an airtight container for 2-3 days.
Reheat the pea and bacon risotto on the stovetop or in the microwave, adding a splash of stock or water to loosen the rice. Stir often while reheating.
Risotto is not suitable for freezing. It is possible but will not be great once defrosted.
Bacon and Pea Risotto
Equipment
- Dutch oven or large saucepan
- Smaller pan
Ingredients
- 5-5 ยฝ cups chicken stock or vegetable stock, 1.2-1.3 liter, Note 1
- 1 small onion or shallot, finely chopped
- 4.5 oz bacon chopped, 125 g, Note 2
- 1 tablespoon olive oil
- 1 ยฝ cups risotto rice 10.5 oz/ 300 g, Note 3
- ยฝ cup dry white wine 125 ml
- 1 cup frozen peas 150 g
- ยพ cup Parmesan freshly grated, 75 g, Note 4
- 3 tablespoons butter
- fine sea salt and ground black pepper
- 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 ยฝ cups chicken stock / 1.2-1.3 liter
- Sautรฉ 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 ยฝ cups risotto rice / 300 g
- Add white wine, stir, and let it bubble away; it will happen fast.ยฝ 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. ยพ 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
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 ยฝ cup due to volume differences. Pecorino Romano can be used as a substitute for Parmesan.
Leave a Reply