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Chop the onion, garlic and parsley. Cut the bacon into small pieces. Put 1 2P | 1.5 3P chicken broth cube in 3.5 2P | 5 3P cups of warm water.
2. Cook the bacon
Heat a pan over medium-high heat. Add the bacon pieces and cook 6-8 minutes until crispy. Remove from the pan and put on a paper towel.
3. Make the risotto
Add the onion and the garlic and cook 2-3 minutes. Add the rice and mix well. Add the broth little by little stirring constantly until the rice is tender, about 15-20 minutes.
4. Add the egg mixture
Whisk the egg with the cream and the parmesan.
5. Finish the risotto
Add the bacon, green peas and the egg mixture. Mix and cook 1-2 minutes. Add salt and pepper to taste.
6. Plate your dish
Serve the risotto and garnish with the parsley. Bon appétit!
1unitChicken Broth Cube(s)
0.5unitFresh Italian Parsley
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