Pea Risotto with Zucchini and Bacon

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Pea Risotto with Zucchini and Bacon
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Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1 shallot
3 Tbsps olive oil
350 grams Arborio rice
200 milliliters dry white wine
1 l Beef broth (or vegetable broth)
1 zucchini
250 grams Peas (fresh or frozen)
100 grams Smoked bacon
100 grams freshly grated Parmesan
2 Tbsps butter
2 Tbsps freshly cut Basil
1 splash lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oilBasilshallotzucchinisalt

Preparation steps

1.

Peel shallot and chop finely. Heat 2 tablespoons of oil and saute shallot until translucent. Add rice and saute briefly. Add wine and saute until almost liquid is absorbed, stirring. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, for about 20 minutes.

2.

Rinse and trim zucchini, grate coarsely. After about 10 minutes of cooking, add zucchini and peas to risotto.  

3.

Cut bacon into strips. Heat remaining oil in a pan and cook bacon until crispy.  

4.

Add half of Parmesan, basil and butter to risotto. Season with lemon juice, salt and pepper.

5.

Arrange risotto on plates and sprinkle with bacon and remaining cheese. Serve.