Creamy Pea Risotto With Bacon Recipes

EASY RISOTTO WITH BACON & PEAS

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.

PEA & BACON RISOTTO

Steps:

• Place hot stock in a saucepan on low heat to keep hot
• In a saute pan on high heat cook onion & garlic in olive oil & 25g butter - 2 minutes
• Add rice, stir and cook for a further minute
• Add white wine and cook for a minute stirring regularly
• Fry bacon until crispy in separate frying pan and set aside - 5 minutes
• Add stock to rice, one soup ladle at a time and stir regularly until you have one ladle left
• Once you add the last ladle of stock, add peas and cook until ½ of it has reduced. Then stir in 75g butter and ½ cup of parmesan *see tips*
• Remove from the heat, stir in bacon leaving a little to garnish the top of risotto
• Top with mint, pea shoots, bacon & sliced snow peas. Sprinkle with a little more grated parmesan and enjoy!

CREAMY PEA RISOTTO WITH BACON

Steps:

• In a large pot, bring chicken stock to a simmer and keep until ready to make the risotto.
• In a skillet, cook the bacon over medium heat until crisp, 10 to 15 minutes. Transfer the bacon to paper towels to drain; reserve 1 tablespoon of the bacon fat.
• In a food processor or blender, puree half of the peas and 6 mint leaves with 1 cup of water, reserve.
• In a large saucepan, heat the oil. Add the onion and garlic and cook over medium heat until softened, 5 minutes. Add the rice and cook, stirring, until evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes.
• Add the simmering chicken stock about ½ cup at a time to the rice, stirring frequently. Wait until each portion of the cooking liquid is almost fully absorbed before adding the next. Keep gradually adding the stock until the rice is tender and suspended in a creamy sauce, about 25 to 35 minutes.
• Add the mint pea puree, the remaining peas, bacon, and cook, stirring until hot.
• Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese, lemon juice, and zest. Season with salt and pepper. Garnish with mint and cheese and serve.

BACON RISOTTO

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.

CREAMY PEA RISOTTO

Steps:

• Chop onions. Put in medium pot and saute over medium heat until translucent.
• Add rice and stir for one minute.
• Add apple juice, 1 1/2 cups stock, salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and cook 15 minutes.
• Stir in peas and Parmesan, adding more stock if needed, until creamy.

LEEK, BACON, AND PEA RISOTTO

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.