Pea, bean and bacon risotto

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Prep time:

Cook time:

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


  1. Add the beans and peas to a pan of simmering water and cook for 3–4 minutes until just al dente.
  2. Drain, reserving the water and add water to stock cube to make up 1.2 litres of stock. Keep simmering in a pan.
  3. Put the shallots and pancetta in a medium non-stick pan.
  4. Cook over a medium heat for 3 minutes until soft and golden.
  5. 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.
  6. When the rice is almost tender, add the cooked beans and peas and cook for a further couple of minutes to heat through.
  7. Remove from heat and stir in cheese and butter off the heat.

Handy Hint

You can also use frozen broad beans.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Autumn

  • Winter

  • Meat

  • Rice

  • peas

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Your comments

  • 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! ;-)