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Bacon & Pea Risotto

30 minutes Cook time 5 minutes Prep time 8 servings



On the stove

  1. In a large ungreased skillet, cook bacon slices until crisp. Set aside on a dish lined with paper towel. Chop bacon slices into small pieces. Set aside.
  2. In a saucepan, parboil fresh peas in salted water for 8 minutes. Drain and plunge peas in an ice bath to stop cooking. Drain. For frozen peas, this step is not necessary.
  3. In a saucepan, bring broth and garlic to a boil. Keep warm.
  4. In a large pot over medium heat, heat oil and soften shallot and thyme. Add rice and continue cooking over high heat, stirring with a spatula, until rice becomes translucent and coated with the fat (this step is also referred to as “toasting the rice”). Moisten with wine and reduce to dry.
  5. Reduce heat to medium and gradually add 250 mL (1 cup) of hot broth to rice at a time, stirring constantly until liquid is completely absorbed after each addition. The rice will be cooked when it is al dente (still firm to the bite). Tip: Starting with the third cup of broth, taste risotto regularly to ensure you get the perfect texture. It may not be necessary to use all the broth.
  6. When done, remove from heat. Stir in Parmesan, butter and lemon juice. Add bacon and peas. Stir to combine and heat. Season to taste.

Nutritional value (per serving)

  • 461 calories
  • 14 g of protein
  • 17 g of fat
  • 49 g of carbohydrates
  • 3 g of fibre
  • 3 g of sugar
  • 1052 mg of sodium
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