May 10, 2015

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I found this recipe on Epicurious ages ago and it quickly became a favorite of mine. The night you’re making it takes a lot of stirring, but the ingredients are cheap and easy to find, so I consider this a pretty simple recipe. And it looks fancier than it is! (The recipe on Epicurious is for one serving; I’ve multiplied it here so that you can batch cook and freeze it or eat it all week!)

To learn more about recipes on this site, see Cooking with Networthy.


10 - 15 cups of chicken broth (I use Better than Boullion paste)
8 slices of bacon
8 garlic cloves
2 ⅔ cup Arborio rice
2 cups (16 oz) frozen peas
1 cup parmesan cheese
½ cup of butter
Zest from an entire lemon
Juice from the lemon


Bring broth and water to a simmer in a large pot.

Cook bacon in a another large pot or saucepan over medium-low heat, stirring, until crisp. Transfer with a slotted spoon to a paper towel to drain.

Add garlic to bacon fat in pan and cook, stirring occasionally, until pale golden, about 1 minute.

Add rice, stirring to coat.

Add 1/4 cup hot broth mixture and simmer briskly, stirring constantly, until broth is absorbed.

Continue simmering and adding hot broth mixture, about 1/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy-looking but still al dente, 18 to 22 minutes. (Reserve leftover broth mixture.)

Add peas and cook, stirring occasionally, 2 minutes.
Stir in cheese, butter, zest and bacon. Add lemon juice to taste. Thin risotto with some of reserved broth mixture if desired and season with salt and pepper.

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