Oven Risotto with Bacon and Peas

Rating: 3.90 / 5.00 (79 Votes)

Total time: 30 min

Servings: 4.0 (servings)



For the oven risotto with bacon and peas, peel the onion and garlic and cut into small cubes, cut the bacon into fine strips.

Preheat the oven to 180°C. Fry the bacon, onion and garlic in a hot ovenproof pot, add the butter and rice and let it sweat briefly.

Deglaze with the white wine and let it reduce slightly. Then pour in the soup, add the thyme and the finely chopped dried tomatoes.

Stir once briefly, cover tightly with a lid and simmer in the oven for about 20 minutes. Remove from the oven, stir in the Parmesan cheese and the peas.

Drizzle the finished oven risotto with bacon and peas with a little olive oil, sprinkle the basil on top and serve while still hot.

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