PEA AND BACON RISOTTO
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
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.
LEMON RISOTTO WITH PEAS
Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
LEEK, BACON, AND PEA RISOTTO
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
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
RISOTTO WITH PEAS
Make and share this Risotto With Peas recipe from Food.com.
Provided by mermaidmagic
Categories Short Grain Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a 3-1/2 quart sauté pan over medium heat.
- Add onion and garlic.
- Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
- Add rice.
- Cook, stirring, until grains look opaque, about 2- 3 minutes.
- Add broth, wine and frozen peas.
- Stir to combine.
- Increase heat to medium-high, cover and bring to a boil, stirring often.
- Reduce heat to low and simmer, uncovered.
- Stir occasionally.
- Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
- Rice should be tender but not mushy.
- Remove from heat.
- Add cheese and stir to combine.
- Season with salt and pepper if desired.
- Serve warm, with additional grated cheese to top if desired.
Nutrition Facts : Calories 217.5, Fat 3.9, SaturatedFat 1.3, Cholesterol 3.6, Sodium 434.2, Carbohydrate 35.6, Fiber 2.4, Sugar 2.4, Protein 7.9
EASY RISOTTO WITH BACON & PEAS
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
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.
More about "risotto with bacon peas recipes"
CREAMY PARMESAN RISOTTO WITH PEAS AND BACON - AN …
From savoryexperiments.com
5/5 (12)Total Time 40 minsCategory Side DishCalories 593 per serving
- In a large skillet, cook bacon over medium-high heat until cooked, but not crispy, approximately 10 minutes. Using a slotted spoon, remove bacon while reserving bacon fat in pan.
- At the same time, bring 5 cups of chicken broth to a simmer over low heat in a separate saucepan.
- Ladle one cup of simmering broth into arborio and stir. Cook until absorbed. Continue to add 1 cup of simmering broth at a time, waiting until each addition is absorbed before adding the next, until all broth is gone. This process takes about 20-30 minutes.
PEA-AND-BACON RISOTTO RECIPE - JAMES TRACEY - FOOD
From foodandwine.com
4/5 Total Time 50 minsAuthor James Tracey
BEST RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
RISOTTO WITH BACON AND PEAS - INSTANT POT RECIPES
From stage-recipes.instantpot.com
BAKED RISOTTO WITH BACON AND PEAS RECIPE - OPRAH.COM
From oprah.com
BROCCOLI, BACON AND PEA RISOTTO RECIPE - TESCO REAL FOOD
From realfood.tesco.com
PEA RISOTTO | RICARDO
From ricardocuisine.com
5/5 (20)Total Time 45 minsCategory Main DishesCalories 688 per serving
THOMASINA MIERS’ RECIPE FOR CRAB, PEA AND DILL RISOTTO
From theguardian.com
MUSHROOM, BACON AND PEA RISOTTO RECIPES | GOODTO
From goodto.com
ASPARAGUS AND PEA RISOTTO WITH TOASTED HAZELNUTS AND BONITO …
From irishtimes.com
PEA AND ASPARAGUS RISOTTO WITH BACON | ELIZABETH CHLOé
From elizabethchloe.com
CREAMY RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
From jamieoliver.com
SCALLOPS AND RISOTTO WITH PEAS AND BACON - YOUR GUARDIAN CHEF
From yourguardianchef.com
CRAB RISOTTO WITH MASCARPONE AND PEAS - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
BAKED RISOTTO WITH BACON AND PEAS RECIPE - DELISH
From delish.com
IAN | DAD’S DELICIOUS DINNERS ON TWITTER: "#CHORIZO AND #PEA …
BACON AND PEA RISOTTO - WENT HERE 8 THIS
From wenthere8this.com
ORZO RISOTTO WITH SHRIMP, PEAS & BACON - ONCE UPON A CHEF
From onceuponachef.com
RISOTTO WITH PEAS AND BACON - 9KITCHEN - NINE
From kitchen.nine.com.au
MUSHROOM, PEA AND BACON RISOTTO - GOOD HOUSEKEEPING
From goodhousekeeping.com
BACON AND PEA CHEESY RISOTTO | DINNER RECIPES | GOODTO
From goodto.com
INSTANT POT RISOTTO WITH PEAS & CRISPY SALAMI RECIPE - REAL SIMPLE
From realsimple.com
You'll also love