Easy Risotto with Bacon and Peas

This recipe came straight out of an advertisement from BlueCross BlueShield, and it's pretty great!  More importantly, it's pretty darn easy.  This was my first attempt at risotto and I think I'll be making it again!

East Risotto with Bacon and Peas
  • 1 onion, finely chopped
  • 1 cup risotto (Arborio) rice
  • 6 slices thichk-cut bacon, cooked and chopped
  • 32 ounces (4 cups) hot vegetable stock
  • 2 tablespoons olive oil
  • 1 cup frozen peas
Heat olive oil in a pan, add the onion and fry until lightly browned (about 7 minutes).  Add the bacon and fry about 5 minutes, until it starts to crisp.  Add the rice and stock, and bring to boil.  Stir well, reduce heat and cook, covered, for 15-20 minutes until the rice is almost tender.  Stir in the peas, add a little salt and pepper and cook 3 minutes, until the peas are cooked.  Serve sprinkled with freshly grated Parmesan and freshly ground black pepper.  Serves 4.
Happy Wednesday!!

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