Pea and bacon risotto
4 servings
Prep: 10 mins,
Cooking: 20 mins
Topped with a mound of gorgeous parmesan.
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Ingredients (15)
pea purée:
15 ml | butter |
250 ml | peas — frozen, baby |
250 ml | stock — vegetable |
salt and freshly ground black pepper — to taste |
RISOTTO:
250 g | bacon — streaky |
5 ml | fresh chillies — 573 |
30 ml | butter |
1 | onion — finely chopped |
250 ml | rice — arborio |
750 ml | stock — hot, vegetable |
250 ml | peas — frozen |
45 ml | parmesan cheese — grated |
salt and freshly ground black pepper | |
olive oil — extra virgin, for drizzling | |
62 ml | parmesan cheese — grated |
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