Baked Risotto With Bacon And Peas |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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BAKED RISOTTO WITH BACON AND PEAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hamm Estate in Plano, Texas in 1999. Ingredients:
4-1/2 cups chicken stock |
1 tablespoon olive oil |
2 ounces bacon finely diced |
1/2 cup diced white onion |
1-1/2 cups arborio rice |
1/2 teaspoon kosher salt |
1 teaspoon freshly ground black pepper |
1/2 cup dry white wine |
1 cup frozen peas thawed |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350.
2. In saucepan over medium heat stock just until it simmers.
3. Reduce heat to low and continue to heat.
4. Meanwhile in a large ovenproof pot heat oil and bacon over medium heat stirring occasionally.
5. Add onion then cook until softened about 4 minutes.
6. Stir in rice, salt and pepper then add broth and bring to a boil stirring constantly.
7. Cover pot and transfer to oven and bake 10 minutes.
8. Uncover pot and stir in wine.
9. Cover pot again and bake 10 minutes.
10. Remove pot from oven then add peas and stir to combine.
11. Remove from heat and stir in parmesan.
12. Serve immediately.
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