Bacon and Pea Risotto
Cowbridge Kitchen
Risotto is a great way of using up leftovers, as in this recipe for Bacon and Pea risotto.
When making this risotto , or any other risotto for that matter it is important to get as much flavour as you can into your stock.
5 mins Prep.
15 min Cooking.
Time
Calories: 421
Protein: 5g
Fat: 25g
Carbohydrates: 31g
Fiber: 1g
Sugar: 2g
Nutrition
Servings
Difficulty
The secret to a great risotto is making a rich stock
Cost to make:
£3.99/ $5.05(Est.)
Equipment:
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How to make Bacon & Pea Risotto
Most people avoid making risotto because they believe that it is very hard to make. You do need a bit of skill to make a risotto and a bit of experience, but it is not as hard to make a risotto as you might think.
As you can see from this recipe I have pre made a base risotto which I use to make this Bacon and Pea Risotto.
When adding the stock to the rice, be sure to only stir the risotto in any one direction, don't be tempted to change direction half way through. This will not remove the starch from the rice as efficiently.
Cuisine:Italian
ingredients
2 Rashers Smoked Back Bacon
120 g Peas
1 Cup Veg Stock
25 g Salted Butter
Cooking Instructions
- Dice up the Bacon, then melt the butter in a large pan and cook off the Bacon and Peas.
- Cook the Bacon and Peas so that the bacon is fully cooked, then add the Base risotto and a ladle of vegetable stock.
- In order to make this dish you will need to make a basic risotto before hand.
- Mix up the risotto and cook on a medium heat until hot.
Did you know that Risotto can be frozen and re-heated.
Risotto is the most common way to cook rice in Italy & the variations are endless.