The Pioneer Woman Tasty Kitchen
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Peas, Bacon & Parmesan Cheese Risotto

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A classic, but it’s so good. It is ultimately a fairly quick dish to make. It’s ready in 20 minutes and mmm, parmesan cheese melted into the rice with bacon … I love it!

Ingredients

  • 2 cups, 15 tablespoons, 1 teaspoon, ⅓ pinches Vegetables Broth
  • 3-⅝ ounces, weight Thinly Sliced Bacon
  • 1 whole Onion
  • 2 Tablespoons Olive Oil
  • 6-⅜ ounces, weight Arborio Rice
  • 6 tablespoons, 2 teaspoons, 4-⅝ pinches White Wine
  • Salt And Pepper
  • ⅝ ounces, weight Butter
  • 1-½ ounces, weight Parmesan Cheese, Plus More To Serve
  • 5-⅓ ounces, weight Peas

Preparation

Heat the broth and set aside. Fry the bacon and set aside.

Chop the onion. Heat the olive oil and onion for 3 minutes, without letting the onion brown.

Add rice and cook 2 minutes over low heat, stirring it well. Pour in the wine and wait until it is completely absorbed.

Pour broth as one goes along, waiting each time until it is completely absorbed, stirring regularly. Continue cooking for about twenty minutes until the rice is cooked. Season with salt and pepper.

Off the heat, add the butter and stir to dissolve. Add the parmesan cheese, peas and bacon, let it warm a few minutes over low heat.

Serve immediately with some parmesan cheese.

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Profile photo of kirstenh

kirstenh on 3.18.2012

Thank you for this recipe. It was wonderful. I made a variation using mushroom, spinach and bacon. Bellisimo! I left out the butter as I felt the parmesan would make it creamy enough and it was fine that way. Great, tasty recipe.

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