Barb's Spicy Bacon and Pea Risotto

barbara lentz


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.

☆☆☆☆☆ 0 votes
10 Min
25 Min
Stove Top


1 large
red onion chopped
4 clove
garlic minced
5 slice
1/2 c
dry white wine
1 c
arborio rice
4 c
chicken broth
1 c
frozen peas thawed
3/4 c
mexican crema or sour cream
1/2 c
half and half
chipotle peppers in adobo sauce minced
salt and pepper to taste
1/2 c
fresh cilantro


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.
2Saute the onions in the bacon grease adding olive oil if needed for 4 minutes. Add the garlic and saute 30 seconds.
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.
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.

About Barb's Spicy Bacon and Pea Risotto

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian