Easy Risotto with Bacon & Peas Recipe

In a large pan, cook the chopped bacon over medium heat until crispy. Remove from the pan and set aside on a paper towel-lined plate.

In the same pan, sauté the diced onion and minced garlic until translucent and fragrant.

Add the Arborio rice to the pan and stir to coat it with the onion and garlic mixture.

Pour in the white wine and stir until it is absorbed by the rice.

Slowly add the chicken broth, about 1/2 cup at a time, stirring continuously until each addition is absorbed before adding more. This process will take about 20 minutes.

Stir in the frozen peas during the last 5 minutes of cooking.

Once the rice is tender and creamy, remove from heat and stir in the grated Parmesan cheese until melted.

Season with salt and pepper to taste.

Serve the risotto in bowls or plates, topped with the crispy bacon bits and chopped parsley.