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Easy risotto with bacon & peas

Contains pork – recipe is for non-Muslims only

Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go

  • Ready in 40-50 minutes
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 396
  • Carbohydrates 64
  • Saturated Fat 4
  • Sugar 0
  • Protein 14
  • Fat 11
  • Fibre 3
  • Salt 1.88

Nutrition per serving

  • Calories 396
  • Carbohydrates 64
  • Saturated Fat 4
  • Sugar 0
  • Protein 14
  • Fat 11
  • Fibre 3
  • Salt 1.88

Ingredients

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

Tip

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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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