Easy Risotto with Bacon Peas

Creamy, comforting, and packed with savory flavor, this Easy Risotto with Bacon and Peas is the perfect weeknight dinner or elegant side dish. Featuring crispy bacon, vibrant peas, and a hint of dry white wine, this recipe transforms simple pantry staples into a luxurious, restaurant-quality meal. The secret to its rich and velvety texture lies in toasting arborio rice and gradually stirring in warm stock, a classic risotto technique that ensures every bite is smooth and satisfying. Finished with a generous sprinkle of grated Parmesan cheese and a touch of fresh parsley, this dish is as visually appealing as it is delicious. Ready in just 45 minutes, this risotto is a blend of indulgence and ease that’s sure to impress.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 6 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1.5 cups arborio rice
• 0.5 cups dry white wine
• 5 cups chicken or vegetable stock, warm
• 1 cup frozen peas, thawed
• 0.75 cups parmesan cheese, grated
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.

Step 2

In the same skillet, add the remaining 1 tablespoon of olive oil and the butter. Stir in the diced onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook for another 1 minute.

Step 3

Add the arborio rice to the skillet and stir to coat the grains in the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.

Step 4

Pour in the white wine and stir continuously until the liquid is mostly absorbed.

Step 5

Begin adding the warm chicken or vegetable stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Repeat this process until the rice is creamy and tender, about 20-25 minutes.

Step 6

Stir in the peas, reserved bacon, and grated parmesan cheese. Season the risotto with salt and black pepper to taste.

Step 7

Remove the skillet from heat, cover, and let the risotto rest for 3 minutes. This allows the flavors to meld together.

Step 8

Serve the risotto warm, garnished with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	2194.5 grams (2194.5g)

Amount per serving	% Daily Value*
Calories	1983

Total Fat 112.20g	144%
Saturated Fat 43.90g	219%
Polyunsaturated Fat 2.70g
Cholesterol 221mg	74%
Sodium 8080mg	351%
Total Carbohydrate 141.10g	51%
Dietary Fiber 15.80g	56%
Total Sugars 21.80g
Protein 85.70g	171%

Vitamin D 0IU	0%
Calcium 884mg	68%
Iron 6mg	34%
Potassium 1772mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.7%

Protein: 17.9%

Carbs: 29.4%