Baked Risotto With Bacon And Peas Recipe

Ingredients

4 strip bacon

1 onion

1 1/2 c. arborio rice

1/2 c. dry white wine

4 c. chicken broth or water

1 tsp. kosher salt

1/2 tsp. ground black pepper

1 c. frozen peas

1/2 c. chopped basil

2 tbsp. unsalted butter

1 c. freshly grated Parmesan cheese

Preparation

Step 1Preheat oven to 400 degrees. Using an oven-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium-high heat. When cooked through, remove bacon and set aside, reserving fat in pan. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add rice and stir to coat with bacon fat. Stir in wine and cook until it has evaporated, 1 minute more. Stir in broth, salt, and pepper and bring to a boil. Cover and bake 20 to 25 minutes; check the risotto. Most of the liquid should be absorbed and the rice just cooked. Stir in peas and basil and return to oven, uncovered, for 5 more minutes.Step 2Remove risotto from oven and stir in butter and cheese. Add reserved bacon, season to taste with salt and pepper, and spoon into bowls. Shave additional Parmesan over the top and garnish with basil.