Pea and Bacon Risotto

Name: Pea and Bacon Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 79 milliliters Arborio rice; 1 bacon slice, chopped; 1 large garlic clove, finely chopped; 0 teaspoons fresh lemon juice; 0 teaspoons grated lemon zest; 414 milliliters reduced-sodium chicken broth; 2 Tbsps grated Parmigiano-Reggiano; 79 milliliters frozen peas; 1 Tbsp unsalted butter; 118 milliliters water

The recipe Pean and Bacon Risotto is ready in around 35 minutes and is definitely an excellent gluten free option for lovers of Mediterranean food. For $2.68 per serving, you get a main course that serves 1. One serving contains 580 calories, 22g of protein, and 26g of fat. If you have water, bacon, garlic clove, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Bring broth and water to a simmer in a small saucepan.

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Broth

Water

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Sauce Pan

Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp.

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Bacon

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Sauce Pan

Transfer with a slotted spoon to a paper towel to drain.

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Slotted Spoon

Paper Towels

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute.

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Bacon Drippings

Garlic

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Frying Pan

Add rice, stirring to coat.

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Rice

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.)

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Broth

Rice

Add peas and cook, stirring occasionally, 2 minutes.

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Peas