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Green Pea and Bacon Risotto

Green Pea and Bacon Risotto

Green Pea and Bacon Risotto
Green Pea and Bacon Risotto
Green Pea and Bacon Risotto
Recipe By:
  • 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
  1. In skillet, cook diced bacon until crisp. Drain bacon on paper towel. Reserve 2 T. of bacon drippings.
  2. In food processor, puree ½ of peas with 1 c. of water.
  3. In large saucepan, heat oil. Add shallots and cook until softened. Add rice and cook, stirring, until rice is coated with oil.
  4. Add wine and simmer until almost evaporated, about 3 minutes.
  5. Add enough of hot stock to just cover the rice and cook over moderate heat, stirring, until stock has been absorbed.
  6. 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.
  7. Add pea puree, remaining peas and bacon. Cook, stirring until hot.
  8. Remove the risotto from heat and stir in butter, reserved bacon fat, cheese and lemon zest and juice. Mix well and season to taste.
  9. Grate more fresh parmesan cheese on top if desired and garnish with fresh parsley sprigs.

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