Make the most of fresh pea season (which runs from June to August) and make this tasty mushroom, pea and bacon risotto.
Can't find fresh peas? No worries! Use the frozen kind for convenience and ease.
If you want to make this dish veggie, omit the bacon, and check that the Parmesan you're using is vegetarian (not all are!). Don't forget to hold onto the Parmesan rind. We love to add ours into a risotto to add extra flavour while the rice is absorbing the broth.
Remove the Parmesan rind at the end, just before serving, and top with extra parmesan and some fresh parsley.
For our favourite risotto recipes, take a look at our gallery. Number five is a firm favourite for us!
Yields: 4 servings
Prep Time: 15 mins
Process Time: 35 mins
Total Time: 50 mins
Calories per Serving: 560
hot chicken stock
olive oil
rashers streaky bacon, diced
mushrooms
onion, finely chopped
garlic cloves, finely chopped
risotto rice
frozen peas
Parmesan cheese, grated
Put the stock into a pan and heat until just simmering. In a separate pan, heat the olive oil, add the bacon and cook for 5min until crisp. Remove with a slotted spoon and set aside. Add the mushrooms to the pan and cook for 4-5min until softened, then remove with a slotted spoon. Add the onion and garlic to the pan and cook for 3min until the onion has softened.
Add the rice, increase the heat and cook for 1min until slightly translucent. Add a ladleful of stock. Reduce heat to a simmer and cook, stirring continuously, until most of the liquid has been absorbed. Add another ladleful of stock and simmer again until the liquid is absorbed. Repeat, one ladleful at a time, until about three-quarters of the stock has been used. Add peas and ladlefuls of remaining stock until it's all absorbed (around 20min).
Remove from the heat. Add the bacon, mushrooms and half the Parmesan. Stir until cheese just melts. Serve in warmed bowls sprinkled with remaining Parmesan.