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🍽️ Creamy Risotto with Crispy Bacon and Sweet Peas

754 kcal · 30 min · 4 servings

Ingredients

• 250 g Riso Gallo (Gran Gallo Arborio)
• 1 Onion (, finely chopped)
• 40 g Butter
• 150 g Peas
• 100 g diced bacon
• 1 Glass dry white wine
• 1200 ml hot chicken broth (or vegetable broth)
• 100 g grated Parmesan
• 4 Slices bacon

Instructions

1. 1. Finely chop the onions.
2. 2. Melt the butter in a pan.
3. 3. Sauté the onions in the butter until they are soft and translucent.
4. 4. Add the peas and bacon to the pan.
5. 5. Fry the ingredients briefly.
6. 6. Add the risotto rice.
7. 7. Stir the rice until it becomes slightly translucent.
8. 8. Deglaze the dish with the white wine.
9. 9. Pour in a splash of the hot vegetable or chicken broth.
10. 10. Let the liquid cook down.
11. 11. Now, while stirring constantly, add small amounts of the broth.
12. 12. Wait until the rice has completely absorbed the broth.
13. 13. Repeat adding the broth until all of it has been absorbed by the rice after 14 minutes.
14. 14. Check if the rice grains still have a slight bite in the center.
15. 15. Stir in the grated Parmesan.
16. 16. Fry the bacon slices separately in a pan until crispy.
17. 17. Divide the risotto onto the plates.
18. 18. Garnish the dish with the crispy bacon slices.

Nutrition per serving

• kcal: 754
• Protein: 31 g · Fett/Fat: 65 g · Carbs: 7 g