Pea and bacon risotto

Recipe from: 27 June 2012

Ingredients 18
Servings 1
Minutes 00:10


Serving Change
  • pea purée:
  • 15
  • 250
    frozen baby peas
  • 250
    vegetable stock
  • salt and pepper to taste
  • risotto:
  • 250
    streaky bacon
  • 5
    olive oil
  • 30
  • 1
    onion - finely chopped
  • 250
    arborio rice
  • 750
    hot vegetable stock
  • 250
    thawed frozen peas
  • 45
    grated parmesan
  • freshly ground salt and pepper
  • extra virgin olive oil for drizzling
  • 62
    grated parmesan cheese
  • for serving


Start with the puree:
Place the butter, peas and stock in a small pot, cover and cook for 2 minutes.  Pop in the food processor and blitz into a smooth puree. Season to taste.

The bacon:
Take half of the bacon and lay the slices onto a baking tray. Place under the grill until crispy on both sides – keep a watchful eye. Once cooled, roughly chop and set aside. With the remaining bacon, dice into lardons and set aside.

The risotto:
Heat the oil and butter and fry the bacon lardons until crispy, then over a moderate heat, add the onions and cook until soft and fragrant. Add the rice and stir around until well coated in the butter.

Over moderate heat, add the hot stock one ladle at a time until all the stock has been absorbed, stirring occasionally(not too much). This will take 10 – 12 minutes.

Add the peas and cook for a further 2 minutes. Now add the pea puree and parmesan cheese and stir vigorously until well combined. Season to taste. Serve topped with crispy bacon, a drizzle of extra virgin olive oil and sprinkling of grated parmesan.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: recipe  |  sauté  |  starch  |  pork  |  slow-cook

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