Creamy bacon, pea and mint risotto recipe

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serves: 4
Skill: easy
Cost: cheap
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  • This creamy risotto dish is a great option for a quick and easy mid-week meal – and you can sneak some veg in there without the kids noticing!


    • 75g cheese spread
    • 1 tbsp olive oil
    • 2 rashers bacon, diced
    • 1 onion, peeled and chopped
    • 250g Arborio rice
    • 1 litre reduced-salt or homemade vegetable stock, hot
    • 200g frozen peas, defrosted
    • 3 tbsp fresh mint, chopped
    • Seasoning


    • Heat the oil in a pan and fry the bacon for 3-4 minutes before adding the onion and sautéing for 4-5 minutes, until slightly translucent.

    • Stir in the rice and then add a ladle of stock and continue to stir until all the liquid has been absorbed.

    • Repeat with all but 2 ladles of the remaining stock until the rice is al dente.

    • Stir in the peas, chopped mint and cheese spread and continue to stir. If the risotto appears too thick, add more of the remaining stock.

    • Season according to taste.

    Top tip for making Creamy bacon, pea and mint risotto

    Serve with seasonal veg for an extra health boost

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