Bacon And Sweet Pea Risotto Recipes

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EASY RISOTTO WITH BACON & PEAS



Easy risotto with bacon & peas image

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

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 45m

Number Of Ingredients 8

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

Steps:

  • Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
  • Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
  • Add 300g risotto rice and 1l hot vegetable 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.
  • Stir in 100g frozen 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.

Nutrition Facts : Calories 396 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.88 milligram of sodium

PEA AND BACON RISOTTO



Pea and Bacon Risotto image

How to make Risotto with Bacon and Peas Recipe

Provided by Ian Knauer

Categories     Garlic     Sauté     Quick & Easy     Dinner     Bacon     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 1 serving

Number Of Ingredients 10

1 3/4 cups reduced-sodium chicken broth
1/2 cup water
1 bacon slice, chopped
1 large garlic clove, finely chopped
1/3 cup Arborio rice
1/3 cup frozen peas
2 tablespoons grated Parmigiano-Reggiano
1 tablespoon unsalted butter
1/4 teaspoon grated lemon zest
1/4 teaspoon fresh lemon juice

Steps:

  • Bring broth and water to a simmer in a small saucepan.
  • Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
  • Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
  • Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
  • Add peas and cook, stirring occasionally, 2 minutes.
  • Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.

EASY RISOTTO WITH BACON & PEAS



Easy Risotto With Bacon & Peas image

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

Provided by English_Rose

Categories     Short Grain Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion
2 tablespoons olive oil
1/2 ounce butter
6 slices streaky bacon, chopped
10 ounces risotto rice
4 cups vegetable stock, hot
4 ounces frozen peas
salt and pepper

Steps:

  • Finely chop the onion. Heat the olive oil and 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.
  • 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.
  • 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.

BACON AND SWEET PEA RISOTTO



Bacon and Sweet Pea Risotto image

We're not gonna lie: We're fans of all kinds of creamy, Parmesan-cheesy risotto. But this one-made with bacon and sweet peas-is beyond wow-worthy.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1 cup each

Number Of Ingredients 9

6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
1 onion, chopped
1-1/2 cups medium-grain white rice, uncooked
2 cloves garlic, minced
3 cans (14.5 oz. each) chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup frozen peas, thawed
2 Tbsp. chopped fresh parsley
1/4 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

  • Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.
  • Add rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.
  • Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan. Serve topped with remaining Parmesan.

Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1020 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 15 g

SWEET PEA AND SCALLOP RISOTTO



Sweet Pea and Scallop Risotto image

Provided by Tyler Florence

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups fresh peas, cooked (if using frozen, rinse under cool water to thaw)
8 cups chicken stock, heated
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 stalk celery, finely chopped
1/4 cup finely chopped shallots
2 cups Arborio rice
1 cup dry white wine
Kosher salt and freshly ground black pepper
3 tablespoons butter, room temperature
1/2 cup grated Parmesan
1 pound diver scallops

Steps:

  • Put 1 cup peas and 1/3 cup chicken stock into a blender and blend until smooth; set aside. Place a large, deep skillet over medium heat and pour in 3 tablespoons olive oil. Add celery and shallots and cook, stirring, for 5 minutes, until soft. Stir in rice, making sure to coat all the rice grains with the oil. Add wine and cook until most of the liquid has evaporated. Ladle in 1 cup of hot stock. Using a wooden spoon, stir gently until most of the stock has been absorbed. Keep adding stock, a cup at a time, and stirring. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.) Season with salt and pepper. Stir in the butter and Parmesan. Gently fold in the pea puree and remaining 1 cup whole peas. Taste for seasoning. Remove from the heat and cover while you sear the scallops.
  • Set a large nonstick saute pan over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Pat the scallops with paper towels to make sure they are very dry. Season on both sides with salt and pepper. Add scallops to pan, making sure not to overcrowd, and cook until they are nicely browned on both sides, about 4 to 8 minutes depending on the size of your scallops.
  • Check the risotto and add a bit more stock if it has gotten too thick. In a shallow bowl or plate, make a nice mound of risotto and top with 3 or 4 scallops. Garnish with the Spring Green Salad, Parmesan, and olive oil. Serve immediately.

ENGLISH PEA AND SWEET ONION RISOTTO



English Pea and Sweet Onion Risotto image

Provided by Geoffrey Zakarian

Time 55m

Yield 4 servings

Number Of Ingredients 14

5 cups chicken stock
5 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 cup small diced Spanish onion
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 cup carnaroli rice
1 cup white wine
5 tablespoons unsalted butter
1 cup frozen English peas, defrosted
1 tablespoon minced fresh chives
1 tablespoons fresh tarragon leaves
1/2 cup freshly grated Parmesan
1 teaspoon lemon zest plus 1 teaspoon lemon juice
1 teaspoon white balsamic vinegar

Steps:

  • In a medium pot, add the chicken stock and bring to a simmer over medium-low heat.
  • Heat 3 tablespoons olive oil in a saucepan over a medium-low heat. Add the onions, garlic and a touch of salt and pepper. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add the rice and increase the heat to medium-high. Toast the rice, stirring, until fragrant, about 3 minutes. Add the white wine and cook until it has reduced to almost dry and you hear a sizzle. Add the simmering chicken stock 1 cup at a time and cook, continuously stirring, until it has absorbed almost all the way. Repeat this process until the rice is almost cooked; this will range from 15 to 20 minutes, depending on your rice. The rice kernels should still be a little al dente and the risotto should be creamy and a pourable consistency, not dry or clumpy.
  • In a small saucepan, add about 1/2 cup simmering chicken stock and 2 tablespoons butter. Add the peas, then season with a little salt and pepper and stir. Place over low heat and cook until the peas are warmed through. Add the chives and tarragon. Transfer half of the peas to a bowl and mash with a muddler or fork. Return the mashed peas back to the pot of peas and keep warm. If the mixture looks dry, add 1/4 cup more of the stock.
  • When the risotto is finished, shut the heat off and add the remaining 3 tablespoons butter, 2 tablespoon olive oil, half the Parmesan and all the lemon zest. Let it sit for 1 to 2 minutes. Stir and taste for seasoning. Add a little more Parmesan if needed. Add the white balsamic vinegar and lemon juice and stir. Garnish with more Parmesan and the pea mixture. Serve in warm bowls or on warm plates.

BACON RISOTTO



Bacon Risotto image

Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.

Provided by FURFNSLO

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 9

½ pound bacon, diced
5 cups chicken stock
2 tablespoons butter
½ onion, diced
4 cloves garlic, minced
1 ½ cups Arborio rice
2 tablespoons butter
¼ cup grated Parmesan cheese
salt and black pepper to taste

Steps:

  • Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon and reserve.
  • Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot.
  • Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm.
  • Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 73.8 g, Cholesterol 56.2 mg, Fat 21.5 g, Fiber 1.6 g, Protein 15.9 g, SaturatedFat 11 g, Sodium 1444.3 mg, Sugar 2 g

LEEK, BACON, AND PEA RISOTTO



Leek, Bacon, and Pea Risotto image

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

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From deliciousmagazine.co.uk


SWEET PEA RISOTTO WITH BASIL & PANCETTA - THE DARING GOURMET
2017-04-19 Instructions. Place 1 1/2 cups of the peas in a blender along with the 1/2 cup of reserved broth and puree until smooth. Set aside until ready to use and reserve the remaining cup of whole peas for the very end. Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for 5 minutes, until soft.
From daringgourmet.com


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