Bacon and pea cheesy risotto Recipe

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serves:

4

Skill:

easy

Cost:

cheap

Prep:

05 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 538 kCal 27%
Fat 19g 27%
  -  Saturates 7g 35%

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.

Ingredients

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

Method

  • Put 900ml boiling water into a large pan, tip in the two packs of risotto rice and cook for 7 minutes.

  • 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.

  • Serve with a sprinkle of grated Parmesan.

More Recipe Ideas

Top Tip

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

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