Fennel, pea and bacon risotto

Name: Fennel, pea and bacon risotto
Cook time: 40 min
Total time: 40 min
Yield: Serves 4 (generously)
Cuisine: Italian recipes
Ingredients: Oil for frying; 200g smoked bacon lardons; 1 fennel bulb, finely sliced; 2 leeks, finely sliced; 300g arborio rice; 150ml dry white wine; 1.2 litres hot chicken stock; 200g fresh or frozen peas; Juice 1 lemon; 50g parmesan, grated; To serve; Chopped fresh mint (optional)

Easy
July 2017

Easy
July 2017

Serves 4 (generously)
Hands-on time 40 min

Everyone needs a great risotto recipe in their weeknight dinner repertoire. We’ve added smoked bacon, fennel and peas to this easy Italian dish.

Or indulge in our seriously gooey goat’s cheese risotto – it makes an excellent dinner party main.

Gluten-free recipes

Nutrition: per serving

Calories: 606kcals
Fat: 21.3g (7.2g saturated)
Protein: 22.5g
Carbohydrates: 70.4g (4.4g sugars)
Fibre: 7.8g
Salt: 2.6g

Nutrition: per serving

Calories: 606kcals
Fat: 21.3g (7.2g saturated)
Protein: 22.5g
Carbohydrates: 70.4g (4.4g sugars)
Fibre: 7.8g
Salt: 2.6g

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Ingredients

Oil for frying
200g smoked bacon lardons
1 fennel bulb, finely sliced
2 leeks, finely sliced
300g arborio rice
150ml dry white wine
1.2 litres hot chicken stock
200g fresh or frozen peas
Juice 1 lemon
50g parmesan, grated

To serve

Chopped fresh mint (optional)

Oil for frying
200g smoked bacon lardons
1 fennel bulb, finely sliced
2 leeks, finely sliced
300g arborio rice
150ml dry white wine
1.2 litres hot chicken stock
200g fresh or frozen peas
Juice 1 lemon
50g parmesan, grated

To serve

Chopped fresh mint (optional)

Method

Heat the oil in a large deep frying pan and add the bacon lardons. Fry for 2-3 minutes on a high heat until starting to colour. Add the fennel and leeks and fry for 5-8 minutes more until they’re starting to soften.
Stir in the rice and cook for 2-3 minutes until it turns translucent. Pour in the wine and bubble for 1-2 minutes until it has nearly all evaporated. Start adding the chicken stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
Keep cooking and stirring the risotto, adding stock as needed. Once all the stock has been added, simmer until the rice is tender (about 30 minutes).
When the rice is almost done, stir in the peas and lemon juice, then simmer for a few minutes to heat up/cook the peas. Stir in most of the parmesan.
Serve the risotto in warmed bowls, scattered with a handful of chopped mint (if you like) and the remaining parmesan.

Method

Heat the oil in a large deep frying pan and add the bacon lardons. Fry for 2-3 minutes on a high heat until starting to colour. Add the fennel and leeks and fry for 5-8 minutes more until they’re starting to soften.
Stir in the rice and cook for 2-3 minutes until it turns translucent. Pour in the wine and bubble for 1-2 minutes until it has nearly all evaporated. Start adding the chicken stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
Keep cooking and stirring the risotto, adding stock as needed. Once all the stock has been added, simmer until the rice is tender (about 30 minutes).
When the rice is almost done, stir in the peas and lemon juice, then simmer for a few minutes to heat up/cook the peas. Stir in most of the parmesan.
Serve the risotto in warmed bowls, scattered with a handful of chopped mint (if you like) and the remaining parmesan.