Baked Risotto with Bacon and Peas

By Kmac_4

Ingredients

• 4 strips bacon, chopped
• 1 onion, chopped
• 1 1/2 C Arborio rice
• 1/2 C dry white wine
• 4 C chicken broth
• 1 t kosher salt
• 1/2 t black pepper
• 1 C frozen peas
• 1/2 C chopped basil
• 2 to 3 T unsalted butter
• 1 C freshly grated Parmesan cheese (3 oz)

Preparation

Step 1

Preheat oven to 400. Using an over-safe, straight-sided saucepan or Dutch oven with a lid, cook bacon over medium high heat. When cooked through, remove bacon and set aside, reserving fat in pan. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add rice and stir to coat with bacon fat. Stir in wine and cook until it evaporates, 1 minutes more. Stir in broth, salt, and pepper and bring to a boil. Cover and bake 20 to 25 minutes; check the risotto. Most of the liquid should be absorbed and the rice just cooked. Stir in peas and basil and return to oven, uncovered for 5 more minutes.

Remove risotto from oven and stir in butter and cheese. Add reserved bacon, season to taste with salt and pepper.

Shave additional Parmesan over the top.