Risotto with peas and bacon

    20 min

    This bacon and pea risotto is easily made in a pressure cooker and is gobbled up by my daughter who would eat peas at every meal and wants her dinner 10 minutes after pronouncing the phrase 'I'm hungry'! You could use cooked ham instead of cooking the bacon and finely chopped courgettes instead of peas.

    3 people made this

    Serves: 4 

    • 100g of frozen peas
    • salt, as needed
    • 600ml vegetable stock
    • 2 tablespoons extra virgin olive oil
    • 1/2 small onion, finely chopped
    • 300g arborio rice
    • 1/2 glass of white wine
    • 100g bacon, cubed or lardons
    • freshly chopped parsley

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Cook the frozen peas in a saucepan with a little bit of water until they appear soft and start to shrink slightly, about 5 minutes.
    2. Heat the vegetable stock in a saucepan or in the microwave.
    3. Pour oil into the pressure cooker; add onion and cook for a few minutes. Add rice and stir to coat in oil. Pour in the wine and cook until liquid has absorbed.
    4. Add hot vegetable stock, lock the lid and as soon as the pot begins to whistle, lower the heat and cook for 4 minutes.
    5. In the meantime, quickly fry the bacon in a dry pan over medium heat. Drain and reserve bacon cubes.
    6. Release pressure on cooker; open lid and mix rice well. Add peas and bacon; mix well and serve with freshly chopped parsley.

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