Baked Risotto With Bacon And Peas Recipe Recipe

Name: Baked Risotto With Bacon And Peas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 strips bacon, chopped; 1 onion, chopped; 11/2 cups Arborio rice; 1/2 cup dry white wine; 4 cups chicken broth or water; 1 tsp. kosher salt; 1/2 tsp. ground black pepper; 1 cup frozen peas; 1/2 cup chopped basil, plus more for garnish; 2 to 3 Tbsp. unsalted butter; 1 cup freshly grated Parmesan cheese (about 3 ounces), plus more for garnish

Servings: persons

4 strips bacon, chopped
1 onion, chopped
11/2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken broth or water
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup frozen peas
1/2 cup chopped basil, plus more for garnish
2 to 3 Tbsp. unsalted butter
1 cup freshly grated Parmesan cheese (about 3 ounces), plus more for garnish

1
Preheat oven to 400u00b0. Using an oven-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium-high heat. When cooked through, remove bacon and set aside, reserving fat in pan. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add rice and stir to coat with bacon fat. Stir in wine and cook until it has evaporated, 1 minute more. Stir in broth, salt, and pepper and bring to a boil. Cover and bake 20 to 25 minutes; check the risotto. Most of the liquid should be absorbed and the rice just cooked. Stir in peas and basil and return to oven, uncovered, for 5 more minutes.
2
Remove risotto from oven and stir in butter and cheese. Add reserved bacon, season to taste with salt and pepper, and spoon into bowls. Shave additional Parmesan over the top and garnish with basil.

2006

kcal

Calories

Fat

214

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 strips bacon, chopped, 1 onion, chopped, 11/2 cups Arborio rice, 1/2 cup dry white wine, and more.

Yes, Baked Risotto With Bacon And Peas Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Risotto With Bacon And Peas Recipe

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