Pea and Bacon Risotto

Ingredients for Pea and Bacon Risotto

• 425ml reduced-sodium chicken broth

• 120ml water

• 1 bacon slice, chopped

• 1 large garlic clove, finely chopped

• 60g Arborio rice

• 60g frozen peas

• 2 tablespoons grated Parmigiano-Reggiano

• 1 tablespoon unsalted butter

• 1/4 teaspoons grated lemon zest

• 1/4 teaspoons fresh lemon juice

How to make Pea and Bacon Risotto

Bring broth and water to a simmer in a small saucepan.

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.

Add 60ml hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 60ml at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

Add peas and cook, stirring occasionally, 2 minutes.

Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.