Pea-and-Bacon Risotto

Name: Pea-and-Bacon Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 473 milliliters frozen baby peas, thawed; 170 grams lean bacon, diced; 2 liters simmering chicken stock; 118 milliliters dry white wine; 1 Tbsp fresh lemon juice; 2 Tbsps olive oil; 1 small onion, minced; 118 milliliters freshly grated Parmigiano-Reggiano cheese; 473 milliliters pea shoots; 50 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter

Pea-and-Bacon Risotto might be just the side dish you are searching for. One portion of this dish contains approximately 3g of protein, 3g of fat, and a total of 75 calories. This recipe serves 50. This recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of wine, baby peas, bacon, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a skillet, cook the bacon over moderate heat until crisp, 6 minutes.

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Bacon

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Frying Pan

Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat.

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Bacon

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Paper Towels

In a food processor, puree half of the peas with 1 cup of water.

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Water

Peas

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Food Processor

In a large saucepan, heat the oil.

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Cooking Oil

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Sauce Pan

Add the onion and cook over moderate heat until softened, 5 minutes.

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Onion

Add the rice and cook, stirring, until the rice is evenly coated with the oil.

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Rice

Cooking Oil

Add the wine and simmer until almost evaporated, 3 minutes.

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Wine

Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed.

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Stock

Rice

Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes.

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Sauce