Buy all ingredients right below the recipe
Ingredients
- 250 grams Frozen Peas
- 250 grams Risotto Rice
- 1 Onion
- 2 Garlic Cloves
- 80 grams Bacon
- 1 tbsp Olive Oil
- 2 tsp Chicken Broth Powder
- 40 grams grated Grana Padano
- 50 grams Mint (5 sprigs)
- 1 tbsp Butter
- Salt
- Ground Pepper
Preparation
- 1Pour boiling water over the frozen peas and let them thaw in it. Dissolve the broth powder in 3/4 l hot water, stir, and set aside. Finely dice the onion and garlic. Wash the mint, remove the leaves, finely chop them, and also set aside. Cut the bacon into strips and fry it in a pan without fat until really crispy. Then remove the bacon.
- 2Now heat the olive oil with the remaining bacon fat to sauté the finely chopped onions and garlic. Then add the risotto rice and sauté. Afterward, gradually add the dissolved broth water, always waiting until the risotto rice has absorbed the liquid. Cook the risotto for a total of 20 minutes.
- 3Now purée one half of the already thawed peas. Then stir this purée with the remaining peas, the grated Grana Padano, and butter into the finished risotto. Finally, season everything with salt and pepper, sprinkle with bacon and the finely chopped mint, and serve.
Tip
Don't have Grana Padano on hand? No problem. You can use another hard cheese instead.
