Pea and Bacon Risotto

Pea and Bacon Risotto
Photo by Romulo Yanes


  • ¼ teaspoon grated lemon zest
  • 1 slice bacon
  • 1 tablespoon unsalted butter
  • ½ cup water
  • ¼ teaspoon fresh lemon juice
  • 1 ¾ cups chicken stock or low-sodium chicken broth
  • 2 tablespoons Parmesan cheese, freshly grated
  • + 3 more ingredients
    • 1/3 cup frozen peas
    • 1/3 cup Arborio rice
    • 1 large garlic clove

Bring broth and water to a simmer in a small saucepan. Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain. Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add ...

View full recipe at Epicurious


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