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Serves: 2

By Morselover



  • 1 tbsp butter

  • 1 onion Finely chopped

  • 2 splashes dry white wine

  • 2 slices bacon Cut into bite size pieces

  • 2 handfuls risotto rice

  • 1/2 pints water

  • 1 chicken stock cube

  • 1 handful frozen peas


1 fry bacon and onion together gently, preferably in butter and in a heavy lidded pan

2 add rice and mix gently to absorb butter. Then add wine and leave a minute

3 Add chicken stock and water, enough to just cover rice. Bring to boil. Cover and simmer for 10 mins

4 add peas. Heat up and add a splash of hot water if it looks dry. Cover and cook for 5 mins

5 stir in extra butter and cheese if you like. Check rice is soft

Handy Hint

End result should be sloppy and a bit soupy. Any bacon will do, and I have used all sorts of rice. Go easy on the salt if you're using a stick cube. Never ever miss out the wine! This is my favourite standby supper… Serve with salad or bread

Additional Information

  • Main Course

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