Sweet Pea And Crispy Bacon Risotto – a delicious recipe with Bacon, Yellow Onion, Garlic, Rice, Chicken Broth, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the bacon in a large frying pan and cook over medium-high heat for 5 minutes, or until as crispy as desired, turning once. Remove bacon from pan, drain on paper towels, and when it's cool to the touch crumble it. Set aside. Do not discard bacon drippings.
2
Put the chopped onions in the same frying pan with the drippings and cook until softened, stirring occasionally; about 3 minutes. Add the garlic and rice and continue to cook until rice is translucent, stirring frequently.
3
Pour in half of the chicken broth; stir and cook until almost all the liquid is absorbed. Pour in the rest of the broth and continue to cook until all liquid is absorbed. Repeat the same process with the water.
4
Once the water has been absorbed, pour in half of the heavy cream and continue to cook, stirring frequently until all liquid is absorbed. Pour in the rest of the cream and stir until two-thirds of the liquid is absorbed.
5
Stir in the peas and continue to cook for another 2 to 3 minutes or until heated through. Remove from heat and season with salt and pepper. Add bacon and shredded cheese. Serve immediately.
6
Recipe slightly adapted from Kraft.
854
kcal
Calories
49
g
Fat
39
g
Carbs
59
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 6 slices Bacon, 1 whole Yellow Onion, Chopped, 2 cloves Garlic, Minced, 1-1/2 cup White Long Grain Rice, and more.
Yes, Sweet Pea And Crispy Bacon Risotto falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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