barb's spicy bacon and pea risotto
I was looking for a side dish to make and thought these ingredients sounded good together. It is sort of a fusion of mexican and italian cuisine. I made this once and now it's a staple at my house. The rice is creamy and has a spicy punch. You can make it more or less spicy by how many chipotle chilies you use.
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yield
8 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For barb's spicy bacon and pea risotto
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1 lgred onion chopped
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4 clovegarlic minced
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5 slicebacon
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1/2 cdry white wine
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1 carborio rice
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4 cchicken broth
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1 cfrozen peas thawed
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3/4 cmexican crema or sour cream
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1/2 chalf and half
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2chipotle peppers in adobo sauce minced
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salt and pepper to taste
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1/2 cfresh cilantro
How To Make barb's spicy bacon and pea risotto
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1Place chicken stock in saucepan and bring to a simmer. In large skillet cook bacon until crisp. Remove with slotted spoon and drain on paper towel. Crumble the bacon and set aside.
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2Saute the onions in the bacon grease adding olive oil if needed for 4 minutes. Add the garlic and saute 30 seconds.
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3Add rice and let brown 2 minutes. Pour in wine and let most evaporate. Ladle stock into risotto one ladle at a time letting each one completely absorb.
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4Repeat this step until rice is al'dente. Stir in chipotle peppers, peas, bacon, crema, and half and half. Heat through. Toss in cilantro and season to taste.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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