English Pea Bacon and Mint Risotto
Servings: 4
Calories: 685kcal
Ingredients
- 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
garnish
- grated Parmesan
- lemon zest
Instructions
- 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.
Nutrition
Calories: 685kcal | Carbohydrates: 59g | Protein: 26g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 55mg | Sodium: 958mg | Potassium: 536mg | Fiber: 4g | Sugar: 7g | Vitamin A: 830IU | Vitamin C: 17mg | Calcium: 390mg | Iron: 4mg