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+ servings
pea & bacon risotto in a black bowl on top of loads of stones

Pea & Bacon Risotto

Fresh & vibrant spring pea risotto made better with some salty bacon ;)
Course Dinner
Cuisine Italian, Worldwide
Keyword Pea Risotto, Risotto, Spring Pea Risotto
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Calories 594kcal
Author AnotherFoodBlogger



  • 1 cup Arborio rice
  • 1 shallot diced
  • 2 cloves garlic crushed
  • 1 litre stock veg or chicken
  • 75 ml white wine
  • 100 g butter 75g & 25g
  • 1/2 cup parmesan cheese grated
  • 1 tbsp olive oil
  • 200 g frozen peas


  • 4-6 slices streaky bacon sliced into lardons
  • 1 handful mint
  • 3 sugar Snaps sliced finely lengthways
  • 1 handful pea shoots


  • Place hot stock in a saucepan on low heat to keep hot
  • In a saute pan on high heat cook onion & garlic in olive oil & 25g butter – 2 minutes
  • Add rice, stir and cook for a further minute
  • Add white wine and cook for a minute stirring regularly
  • Fry bacon until crispy in separate frying pan and set aside – 5 minutes
  • Add stock to rice, one soup ladle at a time and stir regularly until you have one ladle left
  • Once you add the last ladle of stock, add peas and cook until ½ of it has reduced. Then stir in 75g butter and ½ cup of parmesan *see tips*
  • Remove from the heat, stir in bacon leaving a little to garnish the top of risotto
  • Top with mint, pea shoots, bacon & sliced snow peas. Sprinkle with a little more grated parmesan and enjoy!


Essential Tools

  • chopping board
  • chef knives
  • saute pan
  • sauce pan
  • cheese grater
  • wooden spoon
  • frying pan
  • soup ladle


  • always start with the stock hot. If you add cold stock to your rice not only will it take AGES to cook but your rice will turn to mush
  • I always make a little extra stock just in case. You need to taste the rice for doneness as it may take a little more or less liquid to cook the risotto. Cooked risotto will taste slightly al dente but you may want a softer risotto so before adding the last ladle grab a spoon and taste!
  • risotto can be made in advance too. If you cook the risotto about ½ of the way and then remove it from the heat and spread it out onto a sheet tray to cool you can then finish it within 5-10 minutes when guests arrive.


Calories: 594kcal | Carbohydrates: 50g | Protein: 14g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 23mg | Sodium: 588mg | Potassium: 260mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1417IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 3mg