Bacon and pea cheesy risotto

(14 ratings)
Bacon and -pea cheesy risotto
Bacon and -pea cheesy risotto
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe Using a few clever shortcuts, this risotto can be whipped up in under 20 minutes. The classic combination of sweet peas, crispy smoked bacon and salty Parmesan cheese makes this speedy supper a real crowd pleaser. Serve as it is or with a big salad for an easy mid-week meal.


  • 2 x 175g packs Risotto Pronto quattro formaggi (we used Riso Gallo)
  • 200g smoked lardons
  • 200g frozen peas
  • 45g Parmesan, grated

You can also use fresh peas when they are in season for an added boost of flavour.


  1. Put 900ml boiling water into a large pan, tip in the two packs of risotto rice and cook for 7 minutes.
  2. Meanwhile, fry the lardons in a dry frying pan for 5 minutes until golden. Add the lardons and peas to the rice and cook for 5 more minutes until the rice is tender and most of the liquid has been absorbed.
  3. Serve with a sprinkle of grated Parmesan.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 538(kcal)
  • Fat 19.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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