SIMPLE BRUSSELS SPROUTS CASSEROLECASSEROLE:6 slices bacon, chopped1 c. chopped yellow onion2 lbs. Brussels Sprouts, ends…
Green Pea and Bacon Risotto
- Green Pea and Bacon Risotto
| Green Pea and Bacon Risotto | Print |
Recipe By: Alice Morrow
Green Pea and Bacon Risotto
Ingredients
- 6 oz. lean bacon, diced
- 2 c. frozen baby green peas, thawed
- 3 T. olive oil
- 3 shallots, minced
- 2 c. Arborio rice
- ½ c. dry white wine
- 7 c. simmering chicken stock
- 1 T. butter
- ½ c. freshly grated parmesan cheese
- 2 T. fresh lemon juice
- Zest of one lemon
- Salt and fresh black pepper
- Fresh parsley sprigs
- Salt and black pepper
Instructions
- In skillet, cook diced bacon until crisp. Drain bacon on paper towel. Reserve 2 T. of bacon drippings.
- In food processor, puree ½ of peas with 1 c. of water.
- In large saucepan, heat oil. Add shallots and cook until softened. Add rice and cook, stirring, until rice is coated with oil.
- Add wine and simmer until almost evaporated, about 3 minutes.
- Add enough of hot stock to just cover the rice and cook over moderate heat, stirring, until stock has been absorbed.
- Add more stock to cover rice. Continue cooking and stirring, adding more stock as it is absorbed, until rice is al dente and suspended in creamy sauce, about 25 minutes.
- Add pea puree, remaining peas and bacon. Cook, stirring until hot.
- Remove the risotto from heat and stir in butter, reserved bacon fat, cheese and lemon zest and juice. Mix well and season to taste.
- Grate more fresh parmesan cheese on top if desired and garnish with fresh parsley sprigs.
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