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Photo of Pea and bacon risotto by WW

Pea and bacon risotto

Total Time
50 min
20 min
30 min
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.


Chicken stock

4 cup(s), ( 1 litre)

Reduced fat oil spread

30 g

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Arborio rice

1 cup(s), (200g)

Sweet-style white wine

2 tbs

Shortcut bacon

125 g, finely sliced

Grated parmesan cheese

cup(s), (25g)

Fresh basil

2 tbs, finely chopped

Frozen green peas

1 cup(s), (120g)


  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.


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