Main Course
Smoked Bacon, Pea & Lemon Risotto
Creamy, comforting and packed with flavour
Ingredients
Ingredients
- 300 g Arborio rice
- 1 onion finely chopped
- 2 garlic cloves minced
- 100 g smoked bacon diced
- 1.2 litres of chicken bone broth/ stock
- 150 g frozen peas
- 1.5 tbsp Dijon mustard
- 75 g grated Parmesan cheese
- 1 - 1/2 lemon zest only
- 2 tbsp olive oil
- Salt and pepper to taste
Method
Method
- Heat the chicken stock in a saucepan and keep it on low heat to keep it warm.
- In a large frying pan, heat the olive oil over medium heat. Add the diced bacon and cook until crispy, then remove with a slotted spoon and set aside.
- In the same pan, add the chopped onion and garlic and cook until soft and translucent, about 5 minutes.
- Add the Arborio rice to the pan and stir to coat the grains in the oil. Cook for 2-3 minutes until the rice is slightly toasted.
- Begin adding the warm chicken stock to the rice, one ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next.
- After about 15 minutes, add the frozen peas to the pan and continue to add the stock and stir for another 5-10 minutes until the rice is cooked but still al dente.
- Stir in the Dijon mustard, grated Parmesan cheese, lemon zest, and season with salt and pepper to taste.
- Serve the risotto in bowls and top with the crispy bacon pieces.
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