Parmesan, pea, courgette, and bacon risotto
Ready in around 20 mins
- Energy: 3188kj (761Kcal)
- Protein: 46g
- Carbohydrate: 21g
- Fat: 44g
- Contains: Milk, Tree Nuts
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Before cooking:
Bring a full kettle of water to the boil.
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1. TO COOK THE RICE:
Empty the seasoned risotto rice into a pot and add 3 cups of boiling water from the kettle. Place pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 15 mins. Remove the lid and stir in the Parmesan cream and peas. Increase to a medium-high heat and cook, stirring often for a further 2-3 mins until thickened.
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2. TO PREPARE AND COOK THE BACON AND VEGETABLES:
Cut the courgette into 1 cm cubes and thinly slice the mushrooms. Cut the bacon into 1 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the bacon and cook for 2-3 mins. Then add the courgette and mushrooms and cook for an additional 3-4 mins. When the risotto rice is cooked stir in the bacon, courgette and mushroom. Finish by seasoning with black pepper.
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TO SERVE:
Divide the pea, courgette and bacon risotto between bowls. Top with a little basil pesto and a sprinkle of shaved Parmesan.
- 1 pack of bacon
- 2 courgettes
- 1 pot of peas
- 1 pot of shaved Parmesan
- 1 pack of mushrooms
- 1 pot of Parmesan cream
- 1 bag of seasoned risotto rice
- 1 pot of basil pesto
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