Photo of Pea and bacon risotto by WW

Pea and bacon risotto

9
8
8
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
This perfect mind week risotto is ready in under an hour. Swap the bacon and peas for some Swiss brown mushrooms and prosciutto for a modern twist.

Ingredients

Chicken stock

4 cup(s), ( 1 litre)

Reduced fat oil spread

30 g

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Rice, arborio, dry

1 cup(s), (200g)

Sweet white wine

2 tbs

Hans 98% Fat Free Short Cut Bacon

125 g, fat trimmed, finely sliced

Grated parmesan cheese

cup(s), (25g)

Fresh basil

2 tbs, finely chopped

Frozen green peas

1 cup(s), (120g)

Instructions

  1. Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
  2. Meanwhile, heat spread in a large saucepan over medium heat. Add onion, bacon and garlic and cook, stirring, for 5 minutes or until onion has softened. Add rice and stir to coat. Reduce heat to medium and add wine. Cook, stirring, for 1 minute or until wine has evaporated. Add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
  3. Using a fork, lightly crush peas. Add peas to risotto and cook, stirring occasionally, for 2 minutes or until heated through.
  4. Stir in parmesan and season with salt and pepper. Serve sprinkled with basil.

Notes

SERVING SUGGESTION: Rocket and radicchio salad, made with 50g baby rocket leaves and 1 radicchio (torn), tossed with 1 tablespoon balsamic vinegar.