Best 4 Pea And Bacon Risotto Recipes

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Indulge in the culinary delight of pea and bacon risotto, a classic Italian dish that combines the delicate sweetness of peas with the savory smokiness of bacon, all enveloped in a creamy and flavorful risotto. This versatile dish can be enjoyed as a main course or as a side dish, and it's sure to impress with its vibrant colors and rich, satisfying flavors.

In this comprehensive guide, we'll take you through two variations of this beloved dish: a traditional pea and bacon risotto and a more modern version with added asparagus and lemon zest. Both recipes start with a base of Arborio rice, which is slowly cooked in a flavorful broth until it reaches a creamy consistency. From there, we'll add in fresh or frozen peas, crispy bacon, and a touch of white wine for a depth of flavor.

For the traditional version, we'll keep it simple and let the classic flavors of bacon and peas shine through. The asparagus and lemon zest variation adds a bright and refreshing touch, perfect for a spring or summer meal. Whether you prefer the classic or the modern take, this pea and bacon risotto is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK, BACON, AND PEA RISOTTO



Leek, Bacon, and Pea Risotto image

This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 9

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup frozen peas (optional)
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
  • Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
  • Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g

PEA AND BACON RISOTTO



Pea and Bacon Risotto image

How to make Risotto with Bacon and Peas Recipe

Provided by Ian Knauer

Categories     Garlic     Sauté     Quick & Easy     Dinner     Bacon     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 1 serving

Number Of Ingredients 10

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

Steps:

  • Bring broth and water to a simmer in a small saucepan.
  • 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.
  • Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
  • 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.)
  • Add peas and cook, stirring occasionally, 2 minutes.
  • 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.

BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS



Black-Eyed Pea Risotto with Bacon and Southern Greens image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 21

8 ounces dried black-eyed peas, soaked and cooked
2 tablespoons olive oil
3 tablespoons butter
1 cup yellow onion, diced
2 celery stalks, diced
1 tablespoon seeded and diced fresh jalapeno pepper
1 teaspoon seeded and diced fresh serrano chile
1 teaspoon minced garlic
2 cups Arborio rice
2 quarts chicken stock, hot
2 tablespoons butter, to finish
3 tablespoons freshly grated Parmesan
Kosher salt and fresh cracked pepper
6 slices center cut bacon, cooked and cut into 1/2-inch pieces, reserve 2 tablespoons bacon fat
3 cups Swiss chard, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
3 cups collard greens, (about 1 bunch) cleaned and sliced crosswise into 3/4-inch ribbons
4 tablespoons red wine vinegar, plus 1 tablespoon more for "dressing"
1 teaspoon lemon zest
2 tablespoons good quality extra-virgin olive oil for "dressing"
1 tablespoon Parmesan
Salt and freshly cracked pepper

Steps:

  • Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
  • In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
  • Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
  • Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.

PEA-AND-BACON RISOTTO



PEA-AND-BACON RISOTTO image

Categories     Pasta

Number Of Ingredients 12

6 ounces lean bacon, diced
2 cups frozen baby peas, thawed
2 tablespoons olive oil
1 small onion, minced
2 cups arborio rice
1/2 cup dry white wine
7 cups simmering chicken stock
1 tablespoon unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
2 cups small pea shoots

Steps:

  • 1. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat. 2. In a food processor, puree half of the peas with 1 cup of water. 3. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes. 4. Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese and lemon juice. Season with salt and pepper. Garnish with the pea shoots and serve.

Tips:

  • For a richer flavor, use homemade chicken stock or broth instead of water.
  • To save time, use frozen peas instead of fresh peas.
  • If you don't have arborio rice, you can use another short-grain rice, such as carnaroli or vialone nano.
  • To make the risotto even creamier, stir in a dollop of mascarpone cheese or heavy cream just before serving.
  • For a vegetarian version of this risotto, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Pea and bacon risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover ham or bacon. The combination of peas, bacon, and Parmesan cheese creates a flavorful and creamy risotto that is sure to please everyone at the table.

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