Easy risotto with bacon & peas
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just under an hour and honestly feels fancy without any fuss. The bacon adds such a delicious savory depth, while the frozen peas are a lifesaver that keep this budget friendly and require zero prep work. Plus peas are packed with fiber and protein, so you're getting something genuinely nutritious alongside all that creamy, comforting rice. Whether you're cooking for yourself or impressing guests, this risotto delivers every single time.
Ella x
Ingredients
- 11 onion
- 2 tbspolive oil
- 1 knobof butter
- 6 rashersstreaky bacon chopped
- 300 grisotto rice
- 1 lhot vegetable stock
- 100 gbirds eye frozen garden peas
- 1freshly grated parmesan to serve
Detail level
Instructions
- 1
Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
- 2
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
- 3
Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
- 4
Stir in 100g Birds Eye Frozen Garden Peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
- 5
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
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