Bacon, Pea & Mint Risotto

This recipe works in combination with: Carbonara al Funghi, Chicken Kiev with New Potatoes, Porcini & Sage Stuffed Chicken. This recipe features in these meal plans: Bistro Favourites.

A delicious, buttery risotto with crispy bacon and peas.


  • 4 x rashers streaky bacon, diced
  • 1/2 small onion, finely chopped
  • 50g of frozen peas
  • 75g of Arborio risotto rice
  • 20g of Parmesan cheese, grated
  • 30g of butter
  • 1 tbsp olive oil
  • 1 x small garlic clove, finely chopped
  • 30ml white wine
  • 300ml chicken stock
  • 1 tsp fresh mint
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £1.52
  • Store cupboard: Cook's
  • Calories per serving: 1097
  • 5-a-day per serving: 0.9
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Bacon, Pea & Mint Risotto photo

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  1. Heat the oil and 1/2 tbsp butter in a large saucepan and cook the onion and garlic for 3-4 minutes, or until the onion is soft. Add the risotto rice and stir well to coat in the oil and butter. Cook for 1-2 minutes, or until it becomes slightly translucent.
  2. Pour in the wine, and simmer until absorbed.
  3. Add 50ml stock and simmer, stirring, until it has been absorbed. Repeat, adding a 50ml at a time, until the rice is tender but retains a slight bite and the liquid has been absorbed. (If you run out of stock just add boiling water, a little at a time, until the rice is cooked.) This will take 20-25 minutes.
  4. Meanwhile, preheat the grill. Cook the bacon for 3-4 minutes, or until crispy.
  5. Turn the heat down to low, add the peas to the risotto and stir until heated through. Remove from the heat and mix in 1 tbsp Parmesan, the mint, bacon and 1 tbsp butter. Season to taste with salt and pepper. Serve immediately, topping with the remaining Parmesan.

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