Risottos > Vegetable Risottos

Sugarsnap Pea and Bacon Risotto Recipe

Ingredients with Measurements:
- 6 cups chicken or vegetable broth
- 1 pound sugarsnap peas, trimmed and halved
- 6 slices bacon, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons butter

Special equipment needed:
- Large saucepan
- Large skillet
- Wooden spoon
- Ladle

Step-by-step instructions:

1. In a large saucepan, bring the broth to a simmer and keep it warm over low heat.

2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.

3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.

4. Add the Arborio rice to the skillet and stir until the grains are coated with the onion and garlic mixture.

5. Pour in the white wine and stir until the liquid is absorbed.

6. Add a ladleful of the warm broth to the skillet and stir until the liquid is absorbed. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next.

7. After about 15 minutes, add the sugarsnap peas to the skillet and continue adding the broth and stirring until the rice is tender and the peas are cooked, about 5 more minutes.

8. Stir in the Parmesan cheese, butter, and cooked bacon. Season with salt and pepper to taste.

9. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 530
Fat: 22g
Carbohydrates: 63g
Protein: 20g
Sodium: 1,500mg

Substitutions for ingredients:
- Sugar snap peas can be substituted with snow peas or green beans.
- Bacon can be substituted with pancetta or ham.
- Dry white wine can be substituted with chicken broth.

Variations:
- Add cooked shrimp or scallops for a seafood twist.
- Substitute the Parmesan cheese with goat cheese or blue cheese for a different flavor.
- Add chopped fresh herbs such as basil or parsley for extra flavor.

Tips and tricks:
- Use a wooden spoon to stir the risotto to prevent the rice from breaking.
- Keep the broth warm to prevent the temperature of the risotto from dropping.
- Use a good quality Arborio rice for the best results.

Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.

Reheating instructions:
Reheat the risotto in a saucepan over low heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the risotto in individual bowls and garnish with fresh herbs or grated Parmesan cheese.

Garnishes:
Fresh herbs such as basil or parsley, grated Parmesan cheese, or a drizzle of olive oil.

Pairings:
This risotto pairs well with a crisp green salad and a glass of white wine.

Suggested side dishes:
Garlic bread or a side of roasted vegetables.

Troubleshooting advice:
- If the risotto is too dry, add more warm broth.
- If the risotto is too wet, cook it for a few more minutes to allow the liquid to absorb.

Food safety advice:
- Make sure to cook the bacon until crispy to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.

Food history:
Risotto is a traditional Italian dish that originated in the northern regions of Italy. It is typically made with Arborio rice and broth, and can be flavored with a variety of ingredients.

Flavor profiles:
This risotto has a creamy texture with a savory and slightly sweet flavor from the sugarsnap peas and bacon.

Serving suggestions:
Serve this risotto as a main dish for a cozy dinner at home.

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Taste: Savory, Salty, Smoky, Creamy, Earthy