Bacon and pea cheesy risotto recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 05 min
Cooking: 15 min

Nutrition per portion

Calories 538 kCal 27%
Fat 19g 27%
  -  Saturates 7g 35%
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  • Using a few clever shortcuts, this risotto can be whipped up in under 20 minutes. The classic combination of sweet peas, crispy smoked bacon and salty Parmesan cheese makes this speedy supper a real crowd pleaser. Serve as it is or with a big salad for an easy mid-week meal.


    • 2 x 175g packs Risotto Pronto quattro formaggi (we used Riso Gallo)
    • 200g smoked lardons
    • 200g frozen peas
    • 45g Parmesan, grated


    • Put 900ml boiling water into a large pan, tip in the two packs of risotto rice and cook for 7 minutes.

    • Meanwhile, fry the lardons in a dry frying pan for 5 minutes until golden. Add the lardons and peas to the rice and cook for 5 more minutes until the rice is tender and most of the liquid has been absorbed.

    • Serve with a sprinkle of grated Parmesan.

    Top tip for making Bacon and pea cheesy risotto

    You can also use fresh peas when they are in season for an added boost of flavour.

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    (76 ratings)
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