Sweet Pea and Crispy Bacon Risotto

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.

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.

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.
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.

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.

Recipe slightly adapted from Kraft.