Bacon, mushroom and pea risotto

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Serving suggestions: Serve with bread or a side salad.

Best served with an ice-cold Coca-Cola Zero Sugar!

20 minutes
25 minutes
Serves: 4 portions
1.2 litre chicken stock
1 large onion peeled and diced
175g mushrooms sliced
150g bacon lardons
1 celery stick diced
75g frozen garden peas
450g arborio rice
200ml white wine
75g parmesan cheese
olive oil
1 knob butter


  1. Pour the stock into a pot and heat gently.
  2. Place the bacon lardons in a pan and cook for 5 minutes until golden brown. Add the diced onion and celery to the pan and cook for a further 10 minutes.
  3. Stir in the Arborio rice and sliced mushrooms, stir continually to glaze the rice without adding any colour and to slightly soften the mushrooms.
  4. Add the white wine and cook it off completely. Then add the stock a ladle at a time, stirring until it has completely been absorbed by the rice. This should take approximately 20-25 minutes.
  5. Add the garden peas and continue to cook for approximately 5 minutes.
  6. Remove from the heat and add a knob of butter. Finely grate the parmesan cheese and add to the pan.
  7. Cover with a lid and cook for a further 2 minutes until there is a creamy texture to the mixture.