Easy Pea and Bacon Risotto

This easy pea and bacon risotto uses simple, everyday ingredients to create a delicious and creamy risotto at home that is perfect for a cosy weeknight meal. This dairy free and gluten free recipe is sure to be a go-to for busy nights, no matter the season.

Course Main Course

Cuisine American, Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 679kcal

Author Sally

Ingredients

1 tablespoon olive oil
200 grams bacon diced
1 litre chicken stock
2 tablespoons dairy free butter
1 small onion finely diced
1 ½ cups arborio rice
1 cup frozen peas
Zest and juice of 1 lemon
Salt and black pepper to taste
Chopped parsley and extra lemon wedges to serve

Instructions

Heat the olive oil in a large saucepan over medium heat. Add the diced bacon and cook for 5–6 minutes until golden and starting to crisp. Remove the bacon with a slotted spoon and set aside, leaving any bacon fat in the pan.
In a medium saucepan, bring the chicken stock to a simmer. Keep it warm over low heat.
Add the dairy free butter to the same pan you cooked the bacon in and allow it to melt. Add in the finely diced onion and cook for 6–8 minutes, stirring occasionally, until the onion is soft and translucent.
Stir in the arborio rice and cook for 1–2 minutes, until the grains look slightly translucent around the edges.
Begin adding the warm chicken stock a ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next. Continue this process for about 20–25 minutes, or until the rice is tender and the risotto is creamy.
Stir through the frozen peas and cooked bacon. Cook for another 3–4 minutes until the peas are heated through. Add the lemon juice and zest, then season to taste with salt and black pepper.
Spoon the risotto into bowls and top with chopped parsley and extra lemon wedges, if desired.

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