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Parmesan Risotto with Peas and Bacon

Jessica Formicola
  • 40 minutes
  • Serves 4

INGREDIENTS

8

strips bacon (, cut into 1/2 inch strips)

2

large shallots

12 oz

frozen peas

1 1/2

  cups arborio

5

  cups chicken broth

1/2 tsp

salt

1/2 cup

Parmesan cheese