Bacon & Pea Risotto

Photography TANGO | Food Styling Nataly Simard | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 50 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



In small saucepan, bring broth to boil. Remove from heat; cover and let stand.

In large skillet over medium heat, cook bacon until crispy, 7 to 9 minutes. Drain on paper towel-lined plate; set aside. Reserve about 2 tbsp bacon fat in skillet (discard remaining fat). Add leek and shallot; cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in rice; cook, stirring constantly, until rice is completely glossy, about 2 minutes. Stir in white wine; increase heat to medium-high and cook, stirring occasionally, until wine has almost evaporated, about 2 minutes.

Stir in one ladleful of hot broth to skillet; stir constantly until liquid is absorbed. Repeat, one ladleful of broth at a time, stirring constantly, until liquid is absorbed before adding more broth, about 18 minutes. (At first, the liquid will absorb very quickly, then the intervals will become longer, as the rice cooks and releases its starch.) After about 18 minutes of cooking, test the rice. It’s ready when it is tender but still slightly chewy. (There may be some broth left in the saucepan.)

Remove from heat; stir in the reserved bacon, the peas, Parmesan, parsley and lemon zest; season lightly with salt and generously with pepper. Stir well. Sprinkle with Parmesan, parsley, chopped fresh chives, lemon zest and pea shoots.

Nutritional facts Per serving: about

  • Calories 365
  • Total fat 17 g
  • Saturated fat 6 g
  • Cholesterol 35 mg
  • Sodium 850 mg
  • Total carbohydrate 35 g
  • Fibre 2 g
  • Sugars 9 g
  • Protein 18 g
  • Iron 2.6 mg
Share X
Lunch & Dinner

Bacon & Pea Risotto