Ingredients

• 1 cup medium grain rice
• 1 small onion, finely chopped
• 4 slices of bacon, cut in half
• 1/3 cup dry white wine
• 2/3 cup frozen peas, thawed
• 1 1/2 tablespoons unsalted butter
• 3-3 1/2 cups chicken stock
• 1 clove garlic, minced
• 1/3 cup parmesan cheese, grated
• Salt and pepper to taste

How to make Risotto With Bacon And Peas directions

• 1

  In a medium saucepan, heat the broth and simmer on low.

• 2

  In a skillet, fry the bacon until crisp. Drain, cover and set aside.

• 3

  Melt butter in a large sauté pan. Add onion and garlic and sauté until onion is tender. Add rice and stir to coat. Add wine and cook until wine evaporates, stirring constantly.

• 4

  Slowly pour in 1/2 cup of the stock and stir often, allowing the stock to be absorbed before adding another 1/2 cup. Cook this way, stirring, until the rice is almost tender and creamy, about 20 minutes. You might not use all of the stock. Stir in the peas and heat through.

• 5

  Remove from heat. Mix in the butter and cheese and season with salt and pepper to taste. Serve on warm plates and garnish with bacon.