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Risotto Carbonara

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Risotto Carbonara

with bacon, green peas and grana padano

Informations supplémentaires
35 min. | 722 kcal | easy | Family | Printable version
1. Setup Peel onion and garlic and trim ends. Chop the garlic. Dice onion in 1/4 inch pieces. Chop 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 20-24 minutes.
4. Add the egg mixture Whisk the egg with the cream and the grana padano.
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!
132gBacon
180gArborio Rice
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
30mlCream 18%
1unitFresh egg
1unitChicken Broth Cube(s)
40gGrana Padano Cheese
120gGreen Peas
1unitFresh Italian Parsley
What you need Pan, Bowl, Whisk
722 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 73g
24%
fat 36g
55%
cholesterol 162mg
54%
fiber 5g
20%
protein 24g
saturated 14g
70%
sodium 855mg
36%
sugar 4g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg