Risotto with Peas and Bacon

For the risotto with peas and bacon, first finely dice the onions, sauté half of them in a pan in a little olive oil, add the peas, let them thaw briefly and pour in a large ladle and continue to simmer.

Sauté the other half of the diced onion, also in a little olive oil, in a saucepan together with the risotto rice until translucent, then deglaze with white wine and simmer, stirring constantly.

Add the saffron threads to the vegetable soup and as soon as there is only a little liquid left with the rice in the pot, keep adding a ladle of soup, stirring and repeating the process again and again.

Meanwhile, season the peas with salt and pepper and stir in the cream cheese. Once the rice is aldente, add the peas to the pot and place over the lowest heat.

In a frying pan, fry bacon strips and cubes until crispy and serve together with the risotto.

Serve with freshly grated Parmesan cheese.

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