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Easy risotto with bacon & peas


1. Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of
butter in a pan, add the onions and fry until lightly browned (about 7
minutes). Add the bacon and fry for a further 5 minutes, until it starts to
2. Add the rice and stock, and bring to the boil. Stir well, then reduce
the heat and cook, covered, for 15-20 minutes until the rice is almost
3. Stir in the peas, add a little salt and pepper and cook for a further 3
minutes, until the peas are cooked. Serve sprinkled with freshly grated
parmesan and freshly ground black pepper.


1 onion

6 rashers streaky bacon, chopped

300g risotto rice

1l hot vegetable stock

100g frozen pea

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