Easy-Peasy Risotto

Easy-Peasy Risotto
Servings: 4 Yield: 4 servings, plus leftover risotto Prep 25 mins Total Time 45 mins


  • 8 cups unsalted chicken broth
  • 6 strips bacon, chopped
  • 1 medium onion, finely chopped
  • 3 cups Arborio rice
  • 1 teaspoon salt
  • 1 1/2 cups frozen baby peas, thawed
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon butter, softened
  • 1 tablespoon lemon juice

Make It

1. In a large saucepan, heat the stock until barely simmering and keep warm over low heat.

2. In a large, heavy pot or Dutch oven cook the bacon over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Drain on paper towels. Discard all but 2 Tbs. of the drippings. Increase heat to medium. Add the onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the rice. Cook and stir 1 to 2 minutes, or until rice begins to turn translucent.

3. Stir in 7 cups of the hot stock and the salt and bring to a boil. Reduce heat, cover, and simmer, stirring once or twice, until rice is almost tender, 13 to 15 minutes. Add the thawed peas. If the rice looks dry, stir in the remaining hot stock, as needed, to reach desired consistency. Cook, stirring, 1 to 2 minutes more or until the risotto looks moist and creamy, and the rice is barely firm in the center. Stir in the cooked bacon, 3/4 cup Parmesan cheese, butter, and lemon juice. Reserve 3 cups risotto for later use. Serve with additional grated Parmesan.

4. Transfer cooled leftover risotto an airtight container and freeze to use in Baked Arancini.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 426, Fat, total (g): 12, chol. (mg): 27, sat. fat (g): 6, carb. (g): 62, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 1, Trans fatty acid (g): , fiber (g): 2, sugar (g): 2, pro. (g): 17, vit. A (IU): 912, vit. C (mg): 8, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 23, Cobalamin (Vit. B12) (µg): , sodium (mg): 957, Potassium (mg): 137, calcium (mg): 108, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.