Pea and Bacon Risotto Recipe

Pea and Bacon Risotto Recipe

  • 1 3/4 cups reduced-sodium chicken broth
  • 1/2 cup water
  • 1 bacon slice, chopped
  • 1 large garlic clove, finely chopped
  • 1/3 cup Arborio rice
  • 1/3 cup frozen peas
  • 2 tablespoons grated Parmigiano-Reggiano
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon fresh lemon juice
  1. Bring broth and water to a simmer in a small saucepan.
  2. Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
  3. Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
  4. Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
  5. Add peas and cook, stirring occasionally, 2 minutes.
  6. Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
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