BACON AND PEAS RISOTTO

BACON AND PEAS RISOTTO

Recipe Created By:

Riso Gallo Chefs

Serves

4

ready in

20 minutes

difficulty

Easy

What you will need

  • 340 g Riso Gallo Risotto rice
  • 40 g butter
  • 1 finely chopped medium onion
  • 1 glass of dry white wine
  • 1.2 l hot vegetable or chicken stock
  • 100 g grated Parmesan
  • 150 g peas
  • 100 g diced bacon

How to prepare:

Bacon and peas risotto: sauté one finely chopped medium onion, the peas and the bacon in 40 g of butter until softened. Add 340 g of risotto rice and coat until translucent. Add one glass of dry white wine, and cook until evaporated. Add 1 l hot chicken or vegetable stock and simmer, stirring occasionally.

 

 

After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desired bite in the centre. For less ‘al dente’ consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency. Stir through grated Parmesan cheese and serve.

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