Risotto with Peas, Bacon, and Marjoram

I can provide you with a recipe for a delicious risotto with peas, bacon, and marjoram! It’s a fragrant and tasty dish, perfect for a family lunch or a dinner with friends. Here’s how to proceed:

Ingredients

• 320 g of risotto rice (such as Arborio or Carnaroli)
• 200 g of fresh or frozen peas
• 100 g of smoked bacon, diced
• 1 small onion, finely chopped
• 1 liter of hot vegetable broth
• A sprig of fresh marjoram (or 1 tablespoon dried)
• 50 g of butter
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Extra virgin olive oil or butter for frying

Preparation

1. In a large pan, fry the chopped onion with a drizzle of oil or a small piece of butter until it becomes transparent.
2. Add the bacon and let it brown until it becomes crispy.
3. Add the peas, cover with a bit of broth, and cook until they are tender (if using frozen peas the time will be shorter).
4. Add the rice and toast for a few minutes, stirring well to absorb the flavors.
5. Start adding the hot vegetable broth, a ladle at a time, waiting for the previous ladle to be absorbed by the rice before adding the next one. Keep the flame at a level to maintain a gentle boil.
6. Halfway through cooking, incorporate the chopped marjoram.
7. Continue cooking, adding broth and stirring occasionally, until the rice is al dente.
8. Remove from heat and cream with butter and grated Parmesan. Adjust salt and pepper.
9. Let it rest for a minute and then serve the risotto with peas, bacon, and marjoram piping hot.

Trivia

Marjoram is a very popular aromatic herb in Mediterranean cuisine and pairs wonderfully well with legumes like peas. Not only does it add a touch of freshness and fragrance to your risotto, but it also has digestive properties that can be useful after a meal as rich as one that typically accompanies a risotto.

Bon appétit!