Risotto with Parmesan + Peas + Bacon

This recipe actually called for prosciutto. Not bacon. But did I substitute bacon instead? Yes. Am I classy like that? Most certainly.


Honestly, what’s not better with a little bacon anyway? And cheese. Always cheese. Can you believe I was a former bacon-hater? Oh, the shame.

In the interest of full disclosure, this risotto wasn’t as easy as the last one I whipped up, due to the amount of time you spend stirring at the stove. Truth be told though, when you’ve got a glass of wine, a crackling fire, a warm puppy at your feet, and Christmas music on in the background, I didn’t mind the extra time. Not one little bit.

Side note: for those of you who rolled your eyes at me for listening to Christmas music already, you can just march your Grinchy hide right on outta here. I love it and I can’t get enough. #hatersgonnahate


  • 3 cups chicken stock
  • 3 cups water
  • 4 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 cups arborio rice
  • 1/2 cup dry white wine, plus more for drinking. Obviously.
  • 4 cloves garlic, minced
  • 1/4 cup fresh parmesan cheese, shredded
  • 1 cup peas, fresh or frozen (thawed)
  • 6 slices bacon
  • 1/4 teaspoon dried sage
  • salt and pepper, to taste


Lay bacon on a glass plate and microwave until crisp, about 4 minutes. Break into pieces when cool and set aside.

In a small saucepan, bring chicken stock and water to a boil, keep at a simmer.

In a large skillet, on medium heat, heat oil; cook garlic and onion until soft. Stir in rice, then add wine. Cook, stirring until liquid is almost absorbed. Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition. Total cooking time about 30 minutes.

Stir peas, prosciutto, parmesan and sage into rice.

Serve immediately.

Yields: 6 servings

Recipe adapted from: Foodista


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