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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 large red onion chopped
- 4 cloves garlic minced
- 5 slices bacon
- 1/2 cup dry white wine
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup frozen peas thawed
- 3/4 cup mexican crema or sour cream
- 1/2 cup half and half
- 2 - chipotle peppers in adobo sauce minced
- - salt and pepper to taste
- 1/2 cup fresh cilantro
How To Make barb's spicy bacon and pea risotto
-
Step 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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Step 2Saute the onions in the bacon grease adding olive oil if needed for 4 minutes. Add the garlic and saute 30 seconds.
-
Step 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.
-
Step 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.
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