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!

61 thoughts on “Risotto with Bacon and Peas

  1. 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?

    • 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!

  2. 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

  3. 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

  4. 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?

    • 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!

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

    • 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.

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