Pea and bacon risotto
Preparation time: 00:10
Cooking time: 00:20
Ingredients
pea purée:
15 ml butter
250 ml frozen baby peas
250 ml vegetable stock
salt and pepper to taste
risotto:
250 g streaky bacon
5 ml olive oil
30 ml butter
1 onion - finely chopped
250 ml arborio rice
750 ml hot vegetable stock
250 ml thawed frozen peas
45 ml grated parmesan
freshly ground salt and pepper
extra virgin olive oil for drizzling
62 ml grated parmesan cheese
for serving
Method
Start with the puree:
Place the butter, peas and stock in a small pot, cover and cook for 2 minutes. Pop in the food processor and blitz into a smooth puree. Season to taste.
The bacon:
Take half of the bacon and lay the slices onto a baking tray. Place under the grill until crispy on both sides – keep a watchful eye. Once cooled, roughly chop and set aside. With the remaining bacon, dice into lardons and set aside.
The risotto:
Heat the oil and butter and fry the bacon lardons until crispy, then over a moderate heat, add the onions and cook until soft and fragrant. Add the rice and stir around until well coated in the butter.
Over moderate heat, add the hot stock one ladle at a time until all the stock has been absorbed, stirring occasionally(not too much). This will take 10 – 12 minutes.
Add the peas and cook for a further 2 minutes. Now add the pea puree and parmesan cheese and stir vigorously until well combined. Season to taste. Serve topped with crispy bacon, a drizzle of extra virgin olive oil and sprinkling of grated parmesan.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.
Servings: 4
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