Risotto with Bacon and Peas
Servings
2Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes OK leftovers. Reheat gently.
Ingredients
| 4 slice raw Bacon |
| 1 large White onions (diced) |
| 1/2 cup Arborio rice |
| 2 tsp. Dried or rubbed sage |
| 3 cup Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 cup Frozen peas |
| 1 ounce Semisoft goat cheese |
Instructions
When the bacon is cool enough to handle, dice it.
Add the onion to the hot bacon grease and cook for about 5 minutes, stirring occasionally. Add the arborio rice and rubbed sage and cook for about 2 minutes, stirring continuously.
Add the water, salt and pepper and stir. Reduce the heat to medium and simmer, stirring occasionally, until the rice is just cooked (it will just have lost any graininess).
Add the peas and a couple of tablespoons of water if needed. Stir the peas in and then add the goat cheese. Cook until the goat cheese is melted and the peas are hot, then add the bacon and fold together. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
In Italy they might use pancetta for this, but bacon is a great substitute, and combined with the sage makes it taste more “American” to me (although the Italians would likely use the same ingredients). It shows just how close really great flavors are between American food and the Mediterranean style diet.