Bacon and Petite Pea Creamy Risotto
Serves 2:
1 and 1/3 cups orzo rice
2 Tbsp olive oil
1 small diced onion
4 slices vegan bacon, I use Lightlife Smart Bacon.
3/4 cup frozen petite peas
1 litre vegetable stock, I made mine with 1 tsp marigold vegan bouillon powder
4 Tbsp nutritional yeast, I like to grind mine to a finer powder in a mortar and pestle so it dissolves more easily into the risotto.
smoked sea salt
freshly ground black pepper
Heat the olive oil in a medium saucepan then add the onion, fry on low heat until soft and transparent. Add the dry rice and stir, making sure all grains are coated in oil for about 2 minutes. Start adding the stock a little at a time, making sure all liquid is absorbed between additions.
Meanwhile, fry the Lightlife bacon in a tiny bit of oil until heated through, about 2 minutes a side. Remove from the pan and chop up.
When you have a bit of stock left add the petite peas and when all the stock is added and the rice is tender stir in the nutritional yeast and bacon. You may need to add a bit more water if the rice isn't cooked. Season with the smoked sea salt and black pepper.
Yum, yum, yum, yum, YUM is all I have to say about this recipe! Enjoy!
Grillin' up those onions!
The best "bacon" alternative out there!
Fryin' up that vegan bacon!
I wish you could scratch and sniff, because this smelled delicious!
2 comments:
OMG thanks so much for the inspiration! I just made something similar and my husband loves it: http://sneakyvegan.blogspot.com/2011/04/leek-risotto-with-spring-peas.html
Will have to try it with the "bacon" next time. Rock on girl!
I love orzo cuz its faster than rice to cook, and its so pretty mixed with the colors of other veggies. I just wish I could find a whole grain one. I'm an island girl, so I grew up eating spam, and smart bacon fits the bill perfectly! Its nice and salty, and the ingredients aren't much scarier than spam anyway!
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