Pea and Bacon Risotto
Simply delicious! This is the kind of Risotto you'd want to make over and over again!
- Difficulty: easy
Prep Time : 10 mins |
Cook Time :
Pea puree1 Tbsp (15 ml) butter1 C (250 ml) frozen baby peas1 C (250 ml) vegetable stocksalt and pepper to taste250 g streaky bacon
Risotto1 tsp (5 ml) olive oil2 Tbsp (30 ml) butter1 onion, finely chopped1 C (250 ml) arborio rice3 C (750 ml) hot vegetable stock1 C (250 ml) thawed frozen peas3 Tbsp (45 ml) grated Parmesanfreshly milled salt and pepperextra virgin olive oil, for drizzling¼ C (60 ml) grated Parmesan, for serving
Preheat the oven grill and place the rack under the grill element.
Place the butter, peas and stock into a small pot, cover and cook for 2 minutes. Pop into a food processor and blitz into a smooth pureé. Season to taste.
Place half of the bacon onto a baking tray and grill until crispy on both sides, keeping a watchful eye. Remove the bacon and allow to cool. Meanwhile, dice the remaining bacon and keep to one side. Once the grilled bacon is cool, roughly chop and also keep to one side.
Heat the oil and butter and fry the uncooked bacon cubes until crispy. Then, over a moderate heat, add the onion and cook until soft and fragrant. Add the rice and stir around until well coated in the butter. Still using moderate heat, add the hot stock, one ladle at a time, until all the stock has been absorbed, stirring occasionally. This will take 10–12 minutes. Add the peas and cook for a further 2 minutes. Now add the pea pureé and Parmesan and stir vigorously until well combined. Season to taste. Serve topped with crispy bacon bits, a drizzle of extra virgin olive oil and a sprinkling of grated Parmesan.