Risotto is the ultimate crowd-pleaser. That is unless the people in your crowd prefer a low-carb meal. Haha.
For most crowds, though, this unbelievably easy pea(sy) risotto with bacon is the ultimate in comfort. I also find it really relaxing to make risotto with a glass of wine in hand & just stirring away.
Bacon is the magic ingredient in this risotto, but if you are after a vegetarian version, then simply leave the bacon out.
What is the secret to a good risotto? Patience. You don’t want your risotto to bee too wet or too dry & you have to continuously stir the risotto on medium heat. It is a dish that needs you to pay attention.
Easy Pea(sy) Risotto with Bacon, serves 4 as a main meal
40g Butter
1 Tablespoon olive oil
1 – 1.5 Litre (4-6 cups) hot vegetable stock
1 Onion, very very finely chopped
2 Cloves garlic, minced
2 Cups arborio rice
160ml Dry white wine
½ Cup parmesan cheese, grated
20g Butter extra, chopped
Small bunch of parsley, chopped
1 Cup of McCain frozen peas
1 Pack of Streaky Bacon
Optional: pea shoots to garnish
Slice half of your bacon in small strips & leave the rest as is so that you can add it on top of your risotto before serving.
Bring the stock to a boil. Reduce heat, cover & keep hot. Heat the butter & olive oil in a large pan. Fry your garlic, brown onion & bits of bacon ever so briefly over medium heat – taking care not to burn it. You want to simply sweat the onion, not burn it. Add the rice, fry for about a minute until it is translucent & then add the white wine. Continue to stir.
Now, add one ladle of stock to your pot while you keep on stirring the rice mixture over medium heat. You basically want to massage the rice to get all the starchy goodness out. When the liquid is absorbed, add the next ladle full of liquid. Keep going until all your stock is used & your rice is cooked. This will take 20-30 minutes.
It is now time to fry your bacon strips until crisp. Don’t forget to keep an eye on the risotto – making sure that it doesn’t burn.
Right before you add the very last two ladles of stock, add your cup of defrosted (previously frozen) peas & one ladle of stock to a food processor (I use my Nutribullet for this) to puree the peas. Add the puree to the risotto & stir through.
When the pea puree is added to the risotto & you have added the last stock, remove from the heat. Now add the extra butter. Top with shavings of parmesan cheese, parsley & your streaky bacon. Garnish with pea shoots (if using).
Dish up & enjoy!
Yolandi ♥
Images: Dominique from Hello Love Lifestyle for aZestyLife