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Two Cheese, Bacon and Pea Risotto

The colder autumn weather is coming (I love Autumn) which makes it the perfect time to resurrect my risotto making skills (although I do enjoy the odd risotto in the summer too).

Everyone in this house loves risotto and I actually find the stirring therapeutic (maybe not on a weeknight though!). I like to keep the flavours simple for the kiddies but if you want to add more herbs or different cheeses (blue?) then go right ahead.


| Serves: 4  | Prep Time: 10 Minutes | Cook Time: 20 Minutes  | Total Time:  30 Minutes |


  • 1 tbsp butter and tbsp oil
  • 1 onion
  • 4 rashers bacon, chopped
  • 1 tsp thyme
  • 400g Risotto rice
  • 1.2 litres veg stock
  • 75g cheddar, grated
  • 50g Parmesan, grated
  • handful of peas
  • salt and pepper for the adults


  • Step 1: Heat he butter and oil in a large pan then fry off the onion until soft.
  • Step 2: Turn the heat up and add the bacon and thyme and fry until bacon cooked.
  • Step 3: Add the risotto rice, stir for a minute then begin adding the stock a ladleful at a time, continuing to stir the risotto at all times. Add the peas when you get to the last couple of ladles of stock.
  • Step 4: Once the rice and peas are cooked and the stock absorbed, take off the heat and stir through the cheese.
  • Step 5: Season for the adults and enjoy.

| Author: Beth Sachs | Date: 17th September 2010 |


  1. Another winner Beth, I love your Risotto recipes. Lucie x

  2. What a lovely looking risotto - I really like the green of the peas in it.

  3. Autumn is my favourite season! This risotto looks like the perfect autumnal comfort food.


  4. I could eat risotto at anytime of year, this one look fabulous!

  5. Oh, that looks amazing - and all flavours I adore!

  6. Yum! So comforting on a cold day.


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