Risotto with Bacon, Blue Cheese and Peas

Risotto with Bacon, Blue Cheese and Peas

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Treat a loved one to a delicious bowl of creamy risotto - no matter what the weather, no one can resist a portion of this rustic Italian dish!

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time45 minutes


  • 30ml olive oil
  • 1 onion, finely diced
  • 200g bacon, chopped
  • 2 KNORR Chicken Stock Pots
  • 1lt boiling water
  • 500ml Arborio rice (risotto rice)
  • 250ml white wine
  • 250ml frozen peas
  • 50g blue cheese


  • Heat olive oil in a wide, deep pot and gently sauté the onion until soft but do not allow any colour to develop
  • Dissolve the KNORR Chicken Stock Pots in the boiling water in a jug and keep aside
  • Add the bacon and fry until cooked then add the rice and stir to coat well
  • Allow the rice to fry for about 5 minutes, stirring continuously until the edges of the rice grains are starting to become clear
  • Add the white wine and allow to simmer until the wine has been absorbed by the rice
  • Then begin to add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed before adding the next cup – this process will take about 30 minutes
  • The risotto is ready when the rice is soft and creamy and slightly al dente – each grain should be slightly chewy in the centre
  • You can now stir in the frozen peas and blue cheese – allow to simmer on a low heat for about 5 minutes stirring occasionally until the peas are cooked