We posted this recipe last year, right around this time in fact, because English pea season is in full effect and this is one of my favorite English pea recipes! I love adding peas to rich and creamy recipes because it adds such a bright element to the dish and in this case, the creamy risotto! I also just love the overall combination of bacon, peas and mint, such a simple but tasty combination of flavors. This dish is easy to throw together and extremely satisfying that it would make a perfect dinner any night of the week. Enjoy! xx, JennyOne of my favorite things about springtime is that it’s pea season! I love peas of all kinds, but especially English peas. I love how bright, sweet and fresh they taste. I always try to throw them into anything I can think of and risotto is always high on the list. My favorite part of this dish is that it has a great balance between light and rich, and bright and creamy. I always make a big batch to ensure there are leftovers because it also makes great risotto cakes to serve with a simple mixed green salad for lunch or dinner the next day. Mother’s Day is only a few short weeks away and this would make a great addition to any Mother’s Day menu….or any menu really, right? xx, Jenny
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English Pea Bacon and Mint Risotto
- 4 rashers bacon, diced
- 2 ½ tablespoon extra virgin olive oil
- 2 shallots, diced
- 2 garlic cloves, minced
- 1 cup Arborio rice
- ⅔ cup dry white wine
- 4 to 5 cups chicken stock, warmed
- 1 cup shelled English peas
- 2 ounces mascarpone, softened
- 4 ounces Parmesan cheese, finely grated
- 2 ½ tablespoons finely chopped mint
- salt and pepper to taste
- grated Parmesan
- lemon zest
- Pour ½ tablespoon of oil into a medium skillet and place over medium-high heat. Add bacon and cook until crisp, 4 to 5 minutes. Strain with a slotted spoon and transfer to paper towels and set aside.
- Drain grease and transfer skillet back to the stovetop. Add oil and sauté shallots for 2 minutes. Add garlic and rice and continue to sauté for 3 to 4 minutes or until a small white dot remains in the center of each grain of rice. Season with salt and pepper.
- Deglaze pan with wine and stir. Allow almost all the liquid to evaporate then reduce the heat to medium and add ⅔ cup warm stock, stirring frequently.
- Each time the liquid evaporates add another ladle of stock and continue to stir. Repeat until the rice is al dente, about 20 minutes. Season with salt and pepper.
- Reduce heat to medium-low and add peas and bacon to the risotto. Cook for 3 to 4 minutes.
- Stir in mascarpone, Parmesan and mint and continue to stir until smooth. Adjust seasonings.
- Top with a little more grated Parmesan and lemon zest and serve.