Risotto with Bacon and Peas
Prep: 10min
|
Servings: 4
|
Cook: 20min
Risotto with bacon and peas is a recipe featuring fresh ingredients from the Risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g Riso Gallo (Gran Gallo Arborio)
- 1 onion, finely chopped
- 40 g Butter
- 150 g peas
- 100 g diced bacon
- 1 glass dry white wine
- 1200 ml hot chicken broth (or vegetable broth)
- 100 g grated Parmesan
- 4 slices bacon
Instructions
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1.
Sauté the onions in butter until translucent. Add the peas and bacon and cook briefly with them. Add the Riso Gallo risotto rice, stir until it becomes translucent, then deglaze with white wine. Pour a little of the hot broth over the mixture and let it reduce.
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2.
Keep stirring and adding broth as needed, only enough for the rice to absorb. After 14 minutes the broth should be absorbed by the cooked rice.
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3.
The risotto is done when the grains still have a tender bite in the middle. Stir in the grated Parmesan and fry the bacon slices until crisp. Plate the risotto and garnish with the bacon slices.
