Risotto with Bacon and Peas

When I prepare meat, it’s usually for my husband.  I don’t dislike meat, I just prefer avocados, and fish.  I even eat tofu.  On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me.

So this lovely spring risotto with peas and a little bacon is a perfect meal for me.  For my husband it’s a side dish!

But however you eat it, it’s  a great risotto.  Make sure you use a really good bacon.


Risotto with Bacon and Peas

8 ounces bacon, diced
3 shallots, diced
1 1/2 cups risotto rice, like arborio or carnaroli
White wine
2 cups chicken or vegetable stock
Heavy cream
8 ounces frozen petite peas, thawed
5-6 ounces grated Parmesan

Cook the bacon over medium-high heat in a heavy skillet.

When it’s cooked, spoon it out of the bacon grease using a slotted spoon and place on paper towels to drain.

Pour about 2 tablespoons of the hot grease into a pot to make the risotto. Add the shallots and sauté them in the bacon grease until soft, about 5 minutes.

Stir in the rice until every grain is coated with the grease. Stir for about a minute.

Then add a big splash of wine and stir the rice until the wine is absorbed. Then proceed with adding a little of the broth at a time, always stirring until it gets absorbed by the rice.


After adding all of the stock, add a little cream a few times and stir well.

After about 30 minutes, the risotto should be cooked and stop absorbing liquid. At this point stir in the peas, bacon and Parmesan. Stir gently to combine and let heat through.


Serve immediately. You can always serve extra Parmesan as well.

I used no seasoning in this risotto to let the flavors shine. But you should taste it for salt and pepper definitely.


I added a tarragon sprig from my plant that has fortunately returned to my garden this spring.

If you want seasoning, I would recommend nutmeg or white pepper. Or both!


Now doesn’t this look like a perfect spring meal?! With a little white wine of course!

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. silviamagda April 4, 2016 at 7:08 AM - Reply

    I have the same problem with meat, it’s too heavy for my stomach.

    • chef mimi April 4, 2016 at 7:28 AM - Reply

      At Thanksgiving I enjoy all of the sides, and tend to forget about the turkey! So I think I also find sides more interesting than a slab of meat!

  2. Travel Gourmet April 4, 2016 at 7:24 AM - Reply

    I do love risottos and this looks fabulous, Mimi. I would also eat it as a main meal on its own but if I’m cooking for my son I have to give him meat too! :)

    • chef mimi April 4, 2016 at 7:27 AM - Reply

      I understand – the same with my husband!

  3. Gerlinde de Broekert April 4, 2016 at 7:41 AM - Reply

    My husband loves a good risotto like yours with some additional meat or fowl.

    • chef mimi April 4, 2016 at 7:43 AM - Reply

      I understand. Even with the bacon, I’d have to top my husband’s risotto with some grilled steak or chicken as well!

  4. Francesca April 4, 2016 at 7:53 AM - Reply

    Yes, it screams spring! It looks delicious and creamy. Risotto as it should be!

    • chef mimi April 4, 2016 at 9:10 AM - Reply

      That is definitely a compliment coming from you!!

      • Francesca April 4, 2016 at 9:22 AM

        You are way too kind! Have a great day!

  5. dishinwithdidi April 4, 2016 at 8:08 AM - Reply

    It certainly looks like a spring meal, heck anytime of the year! You made my mouth water my friend!!

  6. Nadia April 4, 2016 at 8:09 AM - Reply

    Looks delicious. I love risottos, especially spring ones. I made a lardons and asparagus one yesterday.

    • chef mimi April 4, 2016 at 9:09 AM - Reply

      Oh that sounds lovely as well!!! The asparagus is so lovely right now!

  7. thecompletebook April 4, 2016 at 8:37 AM - Reply

    What a beautiful meal! It would be a side dish for my Pete too.
    Have a beautiful day.
    :-) Mandy xo

  8. anyone4curryandotherthings April 4, 2016 at 9:00 AM - Reply

    Wonderful – Lunch tomorrow!!! :) Main for myself, Side dish for my husband!!

  9. Our Growing Paynes April 4, 2016 at 9:02 AM - Reply

    Very nice risotto. Risotto is one of my favourite dishes. Love the addition of bacon.

    • chef mimi April 4, 2016 at 9:08 AM - Reply

      My husband could eat it every day. I guess I should make it more often!

  10. A Cookbook Collection April 4, 2016 at 9:04 AM - Reply

    Oh yum! I’ve just eaten lunch but all I want to do right now is make a big bowl of this.

  11. Heather @ Sweet Precision April 4, 2016 at 12:13 PM - Reply

    I’m with you on the meat, I’ll eat it but it’s not a big part of my diet! I love the addition of peas, it makes me think of springtime!

    • chef mimi April 4, 2016 at 4:34 PM - Reply

      I wish they were fresh peas, but they just don’t grow here.

  12. Tasty Eats Ronit Penso April 4, 2016 at 12:30 PM - Reply

    This definitely looks like a perfect spring meal! Love the addition of peas. :)

  13. Lisa @ cheergerm April 4, 2016 at 4:46 PM - Reply

    Spring in a bowl, right there. As the husband is a vegetarian I am a big fan of all things veggie and tofuish. I too prefer seafood and the odd bit of chicken and meat. I think bacon is in a food group of its own, right?

    • chef mimi April 4, 2016 at 7:27 PM - Reply

      I think people have definitely created the food group called bacon! I’m not as much as a bacon freak as most folks, although I wouldn’t say no to an old-fashioned BLT!

  14. anotherfoodieblogger April 4, 2016 at 7:31 PM - Reply

    What a beautiful spring risotto Mimi! The addition of bacon just screams YUMM! I haven’t made a risotto in a while, so this might be something to go on the list soon.

  15. cookingwithauntjuju.com April 5, 2016 at 9:54 AM - Reply

    Three favorite ingredients and putting them together has to be delicious. I only use the “petite pois” as they are so tender and good in any dish!

    • chef mimi April 7, 2016 at 5:34 PM - Reply

      Definitely – otherwise I’d wait till I could get some freshly shelled peas!

  16. Conor Bofin April 5, 2016 at 3:07 PM - Reply

    A classic risotto. Very well executed Mimi.

  17. The Gourmet Gourmand April 6, 2016 at 12:27 PM - Reply

    This looks just perfect. I love the classic ingredient combo. I always love your recipes- keep up the great cooking! :)

  18. spiceinthecity April 6, 2016 at 2:31 PM - Reply

    That risotto looks fantastic! Love the addition of bacon!

    • chef mimi April 6, 2016 at 4:18 PM - Reply

      I like it too! But Prosciutto would be great, too!

  19. hotlyspiced April 6, 2016 at 4:24 PM - Reply

    That’s a wonderful looking risotto. We’re definitely coming into risotto season in this part of the world. I love it – very comforting xx

    • chef mimi April 7, 2016 at 5:34 PM - Reply

      My husband could eat risotto every day of the year, but I’m with you – I’ll eat it during colder weather!

  20. laurasmess April 7, 2016 at 11:15 AM - Reply

    I never really make risotto, but every time I see a delicious-looking one like yours I wonder why! The combination of bacon and peas is perfect and your rice looks so glossy and perfectly cooked. I’m not really eating meat these days either but I know my husband would love this. Bookmarked to make as our Aussie weather grows colder! x

    • chef mimi April 7, 2016 at 1:40 PM - Reply

      Thanks! Oh yeah, you’re heading into fall. Jealous!!!

  21. emmabarrett1508 April 8, 2016 at 4:24 AM - Reply

    Love this Mimi! Risotto would be my desert island dish. I love it so much I could eat it every day of the year! I hope you and the family are well. Enjoy your weekend. Emma xx

  22. Loretta April 9, 2016 at 8:16 AM - Reply

    Love the risotto dish, it looks so spring like and delicate. How much cream would you say you used in this recipe? Also wondered if I could use a lighter version of the cream?

    • chef mimi April 9, 2016 at 8:22 AM - Reply

      I probably used about 1/3 cup. You can use anything as a cream substitute – milk, almond milk, goat’s milk, 1/2 and 1/2, hemp milk – whatever you like!

  23. eliotthecat April 9, 2016 at 4:50 PM - Reply

    Bacon and peas and shallots sounds like a delicious combo!

  24. myhomefoodthatsamore April 11, 2016 at 11:57 AM - Reply

    What a great idea, Mimi ! Will be making this soon !

    • chef mimi May 10, 2016 at 4:32 PM - Reply

      Thank you so much! Sorry I missed this comment before!

  25. Cocoa & Lavender April 11, 2016 at 2:32 PM - Reply

    Looks absolutely amazing and would definitely be a main dish for us! Risotto is one of my favorite comfort meals!

  26. ChgoJohn April 11, 2016 at 5:37 PM - Reply

    Such a great combination of flavors, Mimi. This would be a big hit at one of our family dinners.

    • chef mimi April 12, 2016 at 9:56 AM - Reply

      That’s such a compliment coming from an Italian!

  27. FrugalHausfrau April 18, 2016 at 7:17 PM - Reply

    I’ve never thought to add cream to risotto, but it just seems so right, lol! I like the nutmeg/white pepper suggestions, too, but it looks just lovely as is.

    • chef mimi April 22, 2016 at 8:52 AM - Reply

      Well personally, I like both butter and cream, but I didn’t use butter in this one because I used bacon. But cream is fabulous!!! Cute dog!!!

  28. relaxingcooking April 21, 2016 at 8:23 AM - Reply

    Risotto is one of my favourite dishes, this looks delicious with a great combination of flavors.

    • chef mimi April 22, 2016 at 8:56 AM - Reply

      My husband could eat it three times a day!!! But it is such a wonderful dish that can really be made so many different ways! Which is what keeps it exciting for me.

  29. katiezeller April 25, 2016 at 2:43 PM - Reply

    We love risotto – great use for leftovers or small bits. This sounds wonderful – and looks pretty as well!

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