Baked Risotto With Bacon And Peas
From chefmeow 16 years ago
- 20 minutes to make
- Serves 4
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 shopping list
- 1 tablespoon olive oil shopping list
- 2 ounces bacon finely diced shopping list
- 1/2 cup diced white onion shopping list
- 1-1/2 cups arborio rice shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 cup dry white wine shopping list
- 1 cup frozen peas thawed shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
How to make it
- Preheat oven to 350.
- In saucepan over medium heat stock just until it simmers.
- Reduce heat to low and continue to heat.
- Meanwhile in a large ovenproof pot heat oil and bacon over medium heat stirring occasionally.
- Add onion then cook until softened about 4 minutes.
- Stir in rice, salt and pepper then add broth and bring to a boil stirring constantly.
- Cover pot and transfer to oven and bake 10 minutes.
- Uncover pot and stir in wine.
- Cover pot again and bake 10 minutes.
- Remove pot from oven then add peas and stir to combine.
- Remove from heat and stir in parmesan.
- Serve immediately.
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