Bacon and Spring Pea Risotto

A healthy bacon recipe? Yeah, we went there.

This gluten free bacon and spring pea risotto is a most-definite crowd favorite. It’s super flavorful and only takes 35 minutes! Which means you can seriously make this whole meal and watch your favorite sitcom at the same time! Talk about a win-win.

Another great thing about this recipe is that it’s made with brown Arborio rice—a short-grained rice that helps you achieve the fluffy, smooth texture of a delicious risotto while still packing in a bunch of fiber. So, this means bacon is a little less sinful, right?

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YUMMY + SHARE: GLUTEN-FREE BACON AND SPRING PEA RISOTTO

Serves: 4–6
Time: 35 minutes

Ingredients

4 slices of bacon
½ yellow onion, diced
2 cups brown rice or short-grain brown rice
4 cups chicken or vegetable stock
1 cup frozen peas
1 lemon, zested
Salt and pepper to taste

Instructions

Heat a pan or skillet over medium heat.

Cut the bacon into small pieces and add to the pan.

Cook until crispy and transfer to a paper towel-lined plate.

Drain most of the bacon grease in the pan, but leave about 1 tablespoon.

Heat the bacon grease over low heat, add the diced onions, and cook until translucent.

Raise the heat to medium and add the uncooked rice to the pan.

Toast the rice in the bacon grease and onions, stir occasionally.

Once the rice is toasted, add the chicken or vegetable stock and bring to a boil.

Reduce the heat to low and allow the rice to simmer for about 15–20 minutes, or until the liquid is fully absorbed.

Once the rice is fluffy and tender, add the frozen peas, lemon zest, and bacon pieces. Stir to combine.

Season with salt and pepper to taste. Enjoy!

Reference1http://www.kiwiandcarrot.com/spring-pea-risotto/