Easy risotto with bacon & peas

Contains pork – recipe is for non-Muslims only

Not for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go

  • Prep:5 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 396
  • fat 11g
  • saturates 4g
  • carbs 64g
  • sugars 0g
  • fibre 3g
  • protein 14g
  • salt 1.88g

Ingredients

  • 1 onion
  • 6 rashers streaky bacon, chopped
  • 300g risotto rice
  • 1l hot vegetable stock
  • 100g frozen peas

Tip

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MPU 2

Method

  1. Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.

  2. Add the rice and stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

  3. Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

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