Loving chefs recipes

Easy Bacon and Pea Risotto

•     6 strip(s) bacon
•     2 cup(s) chicken broth
•     2 cup(s) water
•     1 tablespoon(s) olive oil
•     2 cup(s) Arborio rice
•     1 cup(s) frozen peas
•     1/2 cup(s) grated Parmesan, plus more for garnish
•     1 teaspoon(s) grated lemon peel, plus more for garnish
•     1/2 teaspoon(s) salt
•     1/4 teaspoon(s) pepper, plus more for garnish

1.     Microwave bacon on plate on high 7 minutes or until crisp; drain on paper towels, then roughly chop.
2.     Meanwhile, in 2-quart saucepan, heat chicken broth and water to boiling on medium-high.
3.     Mix olive oil and rice in 4-quart bowl. Microwave, uncovered, on high 1 minute. Stir in broth mixture. Cover with vented plastic wrap; microwave on medium 15 minutes or until most of broth mixture has been absorbed, stirring twice.
4.     Stir in frozen peas; cook 2 more minutes, covered, or until creamy.
5.     Stir in Parmesan, lemon peel, salt, pepper, and bacon. Garnish with Parmesan, lemon peel, and pepper.