Spring Pea Risotto

5 from 6 votes

This fresh and delicious green pea risotto is a delicious spin on a classic parmesan risotto with the added touch of BACON!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 488kcal

Heat the bacon fat over medium heat and add the onions and garlic.
Cook for 2-3 minutes, until softened and starting to brown slightly.
Add the rice and cook for 1-2 minutes, stirring regularly.
Add the white wine and cook until almost all the liquid is absorbed.
Add ½ cup chicken stock and cook until almost all the liquid is absorbed.
Continue adding stock ½ cup at a time until all the stock (except the last ½ cup) has been added and completely absorbed.
Add the peas, salt and pepper, and add the last ½ cup of stock. Remove from heat.
Stir in the bacon and grated parmesan cheese and serve. Top with a squeeze of fresh lemon or lemon zest (optional) and season with salt as needed.

Make sure your stock is warmed before adding it to the rice. Warmed liquid helps the starches release from the rice which leads to creamy risotto.

When adding the stock, do so half a cup at a time to give the rice time to absorb it. If you add it all at once, it may end up mushy.

If using fresh peas, quickly blanch the peas in boiling water before using them.

Don’t leave the risotto cooking on high heat. Stirring it often over medium-low heat will ensure the risotto doesn’t burn or cook too quickly.

Pea risotto is best served immediately. While you can store and reheat leftovers, I prefer to use leftovers in these risotto cakes.