This traditional Italian dish is a straightforward and satisfying meal for camping or at home. Our bacon and pea risotto will satisfy most campers and is guaranteed not to have any leftovers.
There is something about the teaming of bacon and pea that is just simply delicious. The salty bacon and the sweetness of the peas – yum!
This recipe is a quick and easy option which you can make in your campervan or tent to serve four people. It is kid-friendly so is always a staple on our menu.
It is very similar in nature to paella but even easier and quicker to make. Nice to vary it up when away on a trip.
How to make the perfect bacon and pea risotto
This is a one-pot meal which can be cooked in a campervan, on a camping stove, or over a campfire. Only six basic ingredients are required.
Ingredients
- 1 onion
- 6 rashers smoked streaky bacon
- 300g risotto rice
- 1L chicken or vegetable stock
- 100g peas
- Olive oil (or any other type of cooking oil you have)
- Parmesan cheese to sprinkle on top (optional)
We tend to buy ready-grated parmesan. Parmesan is a hard cheese to grate and the extra you pay for having it pre-grated is definitely worth it. Also saves on washing up.
Equipment needed
This recipe is so quick and easy, you really don’t need much:
- Chopping board
- Large frying pan
- Sharp knife
- Jug/container for stock
Preparation
Start by prepping all the components. Dice the onion, chop the rashers of bacon into small pieces, and have the stock ready-made and on hand.
Cooking method
The cooking bit is super easy. Fry the onion in oil for about 5 minutes on a gentle heat until golden and then add the chopped bacon.
Cook the bacon for another 5 minutes or so. Once it looks cooked and shows some caramelisation it’s time to add the rice.
Stir the rice in thoroughly until it is well coated. Add all the stock and bring to the boil. Once it has come to the boil, turn it down to simmer.
Continue to simmer until the rice is almost cooked through. This takes about 15-20 minutes.
At this point stir in the peas and continue to cook the risotto until the peas are cooked through. The risotto should have a creamy consistency and not be too dry.
Once the peas are cooked it’s time to serve. Et voila!
How to serve bacon and pea risotto
Like paella, bacon and pea risotto is a very filling dish so we don’t tend to add a side dish. Serving risotto in a bowl rather than on a plate seems to help keep the meal warmer for longer.
We sprinkle grated parmesan cheese (if we have it in) over the plated risotto, which complements it nicely. A squeeze of lemon can be a substitute for some extra zing.
Bacon and Pea Risotto Q&A
Q – How much does it cost to make bacon and pea risotto?
This risotto comes in cheaper than the paella as it has less meat in it. You can expect to make this dish for four people for around £6.50.
Q – Can I make risotto with different types of rice?
Risotto or arborio rice is very similar in nature to paella rice. It is round and starchy and its composition means it can absorb five times its weight in liquid.
For this reason, and much like in paella, it is important to use a good quality stock as the risotto will heavily carry this flavour.
Other types of rice can not absorb the volume of liquid required to make a risotto so they are considered unsuitable. Arborio rice is best with redondo or bomba rice as a second choice.
Q – Is bacon and pea risotto good for me?
We estimate this recipe comes in around 400 calories per serving (more if you add lots of parmesan). It’s a good choice though as it is extremely filling and likely to not need to snack or have dessert.
As this is a one-pot meal, it saves on washing up afterwards.
Q – Is bacon and pea risotto gluten-free?
For the most part, the good news is yes! Arborio rice is naturally gluten-free. The places where gluten may hide though is in the stock you use and the bacon.
Look for a gluten-free stock option. We use these knorr stock pots which are gluten-free. Also, choose bacon which doesn’t contain too many additives. Additives can often contain gluten.
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