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Baked Risotto with Bacon and Peas Recipe

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This recipe for Baked Risotto with Bacon and Peas, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Trina Abraham

Category:
Category:

Ingredients:  
Ingredients:  
4 strips of bacon; chopped
1 c. Arborio rice
1 t. onion powder
c. dry white wine
4 c. chicken broth
1 t. salt
t. black pepper
1 c. frozen peas
c. chopped basil + more for garnish
2-3 T. butter; unsalted
1 c. freshly grated parmesan + more

Directions:
Directions:
1. Preheat oven to 400. Using a Dutch oven, cook bacon over medium-high heat. When cooked through and crispy; set aside bacon but reserve the fat.
2. Add rice to fat and stir to coat. Stir in wine and cook until wine has evaporated ~approx. 1-2 minutes.
3. Stir in broth, salt and pepper and bring to a boil.
4. Cover the Dutch oven and bake in oven 20-25 minutes or until most of the liquid is absorbed and the rice is just cooked.
5. Stir in peas and basil and return to oven for 5 more minutes.
6. Remove from oven and stir in butter and cheese. Add reserved bacon and season with salt and pepper. Shave additional parmesan over the top before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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