Risotto with peas and bacon
Instructions
Finely chop the onion and the bacon, you'll first stripped of skin.
Put what obtained in a pan with two tablespoons of olive oil and FRY for 3-4 minutes on moderate heat; as soon as the mixture begins to wilt, add more frozen peas and let them flavor in the sauce until they are thawed, add the rice, then add this for a few minutes, then wet with wine, slightly raising the flame to promote evaporation.
Then, cover with the boiling broth and continue cooking for 20 minutes, at moderate heat, stirring continuously and adding more broth everytime you will be consumed that paid before.
When done, stir the rice a knob of butter, the pepper and the Parmesan, turn off the heat under the Pan, let stand for five minutes and serve.
Ingredients and dosing for 4 persons
- 250 g of rice
- 80 g of bacon
- 200 g of frozen peas
- 3 tablespoons of grated parmesan cheese
- 75 cl of broth
- 1/2 cup of white wine
- 1 onion
- 1 walnut butter
- 1 onion
- 2 tablespoons of olive oil