LEEK, BACON, AND PEA RISOTTO
This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.
Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 1 g, Protein 12 g
PEA AND BACON RISOTTO
How to make Risotto with Bacon and Peas Recipe
Provided by Ian Knauer
Categories Garlic Sauté Quick & Easy Dinner Bacon Pea Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 1 serving
Number Of Ingredients 10
Steps:
- Bring broth and water to a simmer in a small saucepan.
- Cook bacon in a small heavy saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.
- Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute. Add rice, stirring to coat.
- Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)
- Add peas and cook, stirring occasionally, 2 minutes.
- Stir in cheese, butter, zest, and juice. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper. Top with bacon.
BLACK-EYED PEA RISOTTO WITH BACON AND SOUTHERN GREENS
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 21
Steps:
- Place peas in a pot and put enough cold water to cover beans. Soak for one hour. Then bring to a boil. Lower heat and simmer until fully cooked, about one hour.
- In a large Dutch oven, heat olive oil and 1 tablespoon butter, add onions, celery and peppers, when translucent and just starting to caramelize, add in garlic and saute briefly, add in rice and saute, stirring frequently to coat kernels with the oil for 2 minutes. Slowly start adding in the hot chicken stock 1 cup at a time, stirring constantly on medium-low heat. Continue this method until chicken stock remaining is about 1 cup and check for the consistency of the rice. It should be creamy with a tiny bit of resistance to the grain. Turn off heat, drain peas well, and slowly fold into risotto, adding the 2 tablespoons of remaining butter, Parmesan and salt and pepper, to taste. If risotto is too thick, gently stir in the remaining chicken stock to desired consistency.
- Heat reserved bacon fat in a saute pan, stir in greens, allowing them to wilt, when almost wilted, add in 4 tablespoons vinegar, when wilted, add in bacon, zest and salt and pepper to taste.
- Place risotto on serving plate(s) and top with the Southern Greens, dress with reserved tablespoon of vinegar and the extra-virgin olive oil. Garnish with a sprinkle of Parmesan.
LEEK, BACON, AND PEA RISOTTO
Steps:
- Halve leeks lengthwise; wash thoroughly. Pat dry and slice thinly. In a medium saucepan, bring broth to a simmer over medium heat; cover pan.
- Meanwhile, in a medium Dutch oven or other heavy pot, cook bacon over medium heat, stirring, until lightly browned but not crisp, about 5 minutes. Add leek; cook, stirring, until softened, about 2 minutes. Add rice and cook, stirring, until translucent around edges, about 1 minute.
- Add wine; cook, stirring, until evaporated, about 1 minute. Reduce heat to medium-low. Add 1 cup hot broth. Cook, stirring, until almost all broth is absorbed. Repeat process, gradually adding broth, until rice is al dente and liquid is creamy (you may not need all the broth), about 25 minutes. Stir in peas after the final addition of broth.
- Remove skillet from heat and stir in Parmesan. Season risotto with salt, pepper, and lemon juice to taste. Serve immediately with additional Parmesan.
- Nutrition Information
- (Per Serving)
- Calories: 254
- Fat: 7.4g (3.3g Saturated Fat)
- Protein: 12.2g
- Carbohydrates: 32.7g
- Fiber: 1.3g
LEEK, BACON, AND PEA RISOTTO
I learned how to make risotto at a cooking class in Italy, the day before my wedding. Risotto takes practice and patience, but even if the consistency isn't perfect, this recipe is delicious regardless.
Provided by waterbaby09
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring broth to a simmer over medium.
- Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice.
- Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes.
- Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
- Stir in peas (if using) after the final addition of broth.
- Remove skillet from heat and stir in Parmesan.
- Cover and let stand 2 minutes.
- Season risotto with lemon juice, salt, and pepper.
Nutrition Facts : Calories 365.1, Fat 6.2, SaturatedFat 2.4, Cholesterol 8.2, Sodium 243.5, Carbohydrate 58.2, Fiber 2.2, Sugar 1.8, Protein 14.5
BACON AND SWEET PEA RISOTTO
We're not gonna lie: We're fans of all kinds of creamy, Parmesan-cheesy risotto. But this one-made with bacon and sweet peas-is beyond wow-worthy.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels. Add onions to drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally.
- Add rice and garlic; cook 3 min. or until rice is opaque, stirring frequently. Gradually add 1/2 can broth, cook and stir 3 min. or until broth is completely absorbed. Repeat with remaining broth, stirring in cream cheese with the last addition of broth and cooking 5 min. or cream cheese is completely melted and mixture is well blended.
- Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat. Stir in bacon, parsley and 1 Tbsp. Parmesan. Serve topped with remaining Parmesan.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1020 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 15 g
PEA-AND-BACON RISOTTO
Categories Pasta
Number Of Ingredients 12
Steps:
- 1. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes. Drain the bacon on paper towels; reserve 1 tablespoon of the bacon fat. 2. In a food processor, puree half of the peas with 1 cup of water. 3. In a large saucepan, heat the oil. Add the onion and cook over moderate heat until softened, 5 minutes. Add the rice and cook, stirring, until the rice is evenly coated with the oil. Add the wine and simmer until almost evaporated, 3 minutes. 4. Add enough hot stock to just cover the rice and cook over moderate heat, stirring, until the stock has been absorbed. Add more stock to cover the rice. Continue cooking and stirring, adding more stock as it is absorbed, until the rice is al dente and suspended in a creamy sauce, 25 minutes. Add the pea puree, the remaining peas and the bacon and cook, stirring, until hot. Remove the risotto from the heat and stir in the butter, reserved bacon fat, cheese and lemon juice. Season with salt and pepper. Garnish with the pea shoots and serve.
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