Pea, bean and bacon risotto

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Serves: 4

By champagnesupernova



  • 75ml dry white wine

  • 250g risotto rice

  • 1 chicken stock cube

  • 175g peas fresh or frozen

  • 2 shallots chopped

  • 70g pancetta cubed

  • 25g butter

  • 175g fresh broad beans

  • 3 tbsp Parmesan grated


<ol> <li>Add the beans and peas to a pan of simmering water and cook for 3–4 minutes until just al dente.</li> <li>Drain, reserving the water and add water to stock cube to make up 1.2 litres of stock. Keep simmering in a pan.</li> <li>Put the shallots and pancetta in a medium non-stick pan.</li> <li>Cook over a medium heat for 3 minutes until soft and golden.</li> <li>Add the rice and stir for 1 minute, followed by the wine. Gradually add the stock (a ladleful at a time) and keep stirring until each amount is absorbed. This will take 15–20 minutes.</li> <li>When the rice is almost tender, add the cooked beans and peas and cook for a further couple of minutes to heat through.</li> <li>Remove from heat and stir in cheese and butter off the heat.</li> </ol>

Handy Hint

<p>You can also use frozen broad beans.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Rice

  • peas

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  • 02/06/10 12:35

    Great storecupboard/freezer standby if you don't have fresh peas and beans as pancetta keeps for ages in the fridge. The pronto bit is a bit of a fib as the stirring is a bit fiddly! ;-)