Easy Risotto with Bacon Peas
Creamy, comforting, and packed with savory flavor, this Easy Risotto with Bacon and Peas is the perfect weeknight dinner or elegant side dish. Featuring crispy bacon, vibrant peas, and a hint of dry white wine, this recipe transforms simple pantry staples into a luxurious, restaurant-quality meal. The secret to its rich and velvety texture lies in toasting arborio rice and gradually stirring in warm stock, a classic risotto technique that ensures every bite is smooth and satisfying. Finished with a generous sprinkle of grated Parmesan cheese and a touch of fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 45 minutes, this risotto is a blend of indulgence and ease that’s sure to impress.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 6 slices bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups dry white wine
- 5 cups chicken or vegetable stock, warm
- 1 cup frozen peas, thawed
- 0.75 cups parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Stir in the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute.
Add the arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and stir continuously until the liquid is mostly absorbed.
Begin adding the warm chicken or vegetable stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Repeat this process until the rice is creamy and tender, about 20-25 minutes.
Stir in the peas, reserved bacon, and grated parmesan cheese. Season the risotto with salt and black pepper to taste.
Remove the skillet from heat, cover, and let the risotto rest for 3 minutes. This allows the flavors to meld together.
Serve the risotto warm, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 43.9 g | 219% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 8080 mg | 351% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.8 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
