Bacon and Pea Risotto

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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 Time10

Cook Time30

Course: Main Course, Pasta and Rice

Cuisine: American, Italian

Servings: servings

Calories: 772kcal

Author: Adina

Equipment

Dutch oven or large saucepan
Smaller pan

Ingredients

5-5 ½ 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 ½ cups risotto rice 10.5 oz/ 300 g, Note 3
½ cup dry white wine 125 ml
1 cup frozen peas 150 g
¾ 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 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

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