Easy Bacon and Pea Risotto Without White Wine
If you love a good risotto but don’t always have white wine to hand then this Easy Bacon and Pea Risotto Without White Wine is the recipe for you! Creamy, comforting and absolutely packed with flavour, this risotto is proof that you really don’t need wine to make a stunning risotto. Instead, a clever splash of balsamic vinegar adds that same depth and complexity that white wine would bring, taking this dish to a whole new level!
Loaded with smoky bacon, sweet peas and finished with a generous amount of strong cheese and creme fraiche, this risotto is rich, creamy and utterly delicious. It is the kind of meal that feels indulgent and special but is surprisingly straightforward to make. Ready in around 50 minutes and serving 5, this is the perfect midweek family dinner that everyone will love!
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Ingredients
- 400g Risotto Rice (or Pudding Rice)
- 200g Peas
- 1 Onion, finely chopped
- 4-6 Slices Smoked Bacon, chopped
- 1 Litre Chicken Stock
- 25g Butter
- 200g Extra Mature Cheddar or Parmesan, grated
- 300g Creme Fraiche (or Cream)
- Salt and Pepper to season
- Balsamic Vinegar, splash of
Ingredient Notes
Risotto Rice — Arborio risotto rice is the classic choice for risotto and gives the best creamy, starchy result. If you don’t have risotto rice, pudding rice works surprisingly well as a substitute!
Peas — Frozen peas work perfectly in this recipe and are a great freezer staple. No need to defrost them beforehand, simply add them straight to the pan.
Onion — Make sure the onion is finely chopped so it softens evenly and blends nicely into the risotto.
Smoked Bacon — Smoked bacon adds a wonderful depth of flavour to this dish. Use scissors to chop it directly into the pan — quick, easy and no chopping board needed! You can use 4-6 slices depending on how much bacon you like.
Chicken Stock — Use a good quality chicken stock for the best flavour. Keep it hot in a separate pan while you make the risotto so you are always adding hot stock to the rice. This helps it absorb more evenly.
Butter — Used to fry the onion and bacon at the start, the butter adds a lovely richness to the base of the risotto.
Extra Mature Cheddar or Parmesan — Both work brilliantly in this recipe! Extra mature cheddar gives a bold, punchy flavour while Parmesan adds a more classic, nutty risotto flavour. Use whichever you prefer or have available.
Creme Fraiche — This is what makes this risotto beautifully rich and creamy. You can substitute with cream if you prefer. Stir it through towards the end of cooking for the best results.
Balsamic Vinegar — This is the clever swap that replaces white wine in this recipe! A small splash of balsamic vinegar adds depth, a slight tang and a wonderful complexity to the risotto that you would normally get from white wine. Don’t add too much — a small splash is all you need!
Salt and Pepper — Season to taste at the end of cooking. Bear in mind that the bacon and stock both contain salt so taste before adding too much.
How to Make Easy Bacon and Pea Risotto Without White Wine
- Heat the butter in a large, wide frying pan over a medium heat. Add the finely chopped onion and chopped bacon and fry for around 8 minutes, stirring occasionally, until the onion has softened and the bacon is cooked.
- Add a splash of balsamic vinegar to the pan and stir through. Add the risotto rice and turn up the heat. Fry for 1 minute, stirring constantly, until the rice is well coated and lightly toasted.
- Add a ladle of hot chicken stock to the rice and reduce the heat to a gentle simmer. Stir well and allow the rice to absorb the liquid before adding the next ladle of stock.
- Continue adding the stock a ladle at a time, allowing the rice to absorb each addition before adding the next. This process takes patience but it is what gives risotto its gorgeous creamy texture!
- Add the peas to the pan and continue to simmer, adding stock as needed, until the rice is just about cooked and most of the stock has been absorbed.
- Stir through the creme fraiche and mix well. If the risotto is too thick, add a little boiled water to loosen it to your preferred consistency.
- Continue to heat for a few more minutes, stirring regularly, until everything is piping hot and the rice is cooked through to your liking.
- Remove from the heat and stir through the grated cheese until melted and well combined. Season with salt and pepper to taste.
- Serve immediately in warm bowls with an extra sprinkling of cheese on top if desired. Enjoy!
Risotto ideas
Chicken bacon and pea risotto
Mushroom bacon and pea risotto
Broad bean bacon and pea risotto
Broccoli bacon and pea risotto
Pumpkin bacon and pea risotto
Bacon leek and pea risotto
Bacon asparagus and pea risotto
Serving Suggestions
This Easy Bacon and Pea Risotto is a wonderfully satisfying meal on its own but here are some ideas to serve alongside it:
- Extra Cheese — A generous extra sprinkling of extra mature cheddar or parmesan on top is always a good idea!
- Crusty Bread — Perfect for mopping up all that gorgeous creamy sauce.
- Green Salad — A simple green salad on the side adds a lovely freshness to balance the richness of the risotto.
- Garlic Bread — Always a crowd pleaser and goes beautifully with a creamy risotto!
- Crispy Bacon — Fry a couple of extra rashers until crispy and crumble over the top for a lovely finishing touch and extra texture.
Storage & Reheating
Storing Your Risotto Allow the risotto to cool completely before storing. Transfer to an airtight container and refrigerate for up to 2 days. Risotto does thicken up considerably as it cools so you will need to add a splash of water or stock when reheating to loosen it back up.
Can I Freeze Bacon and Pea Risotto? Risotto can be frozen although the texture can change slightly upon defrosting. If you do want to freeze it, allow it to cool completely, portion into freezer safe containers and freeze for up to 1 month. Defrost thoroughly in the fridge overnight before reheating.
Reheating Reheat in a pan over a medium heat, adding a splash of water or chicken stock to loosen the risotto back to a creamy consistency. Stir regularly until piping hot all the way through. You can also reheat in the microwave — heat on full power in 1 minute intervals, stirring between each, until piping hot. Add a splash of water to loosen if needed.
Variations
Here are some fun ways to put your own spin on this risotto:
- Add Mushrooms — Fry some sliced mushrooms with the onion and bacon for an extra layer of savoury flavour.
- Swap the Bacon — Try pancetta instead of smoked bacon for a more Italian inspired flavour.
- Add Garlic — Stir in a clove or two of crushed garlic with the onion and bacon for extra depth of flavour.
- Make it Vegetarian — Leave out the bacon and swap the chicken stock for vegetable stock for a delicious vegetarian version. You could add extra vegetables such as courgette or asparagus instead.
- Add Spinach — Stir a handful of fresh spinach through the risotto at the end of cooking for extra colour and nutrition.
- Lemon Zest — Add the zest of a lemon when you stir in the cheese for a lovely bright, citrusy finish.
- Use Cream Instead of Creme Fraiche — Double cream works just as well as creme fraiche and gives an even richer, more indulgent result.
Frequently Asked Questions
Why make risotto without white wine? Lots of people don’t always have white wine to hand or simply prefer not to cook with alcohol. This recipe uses a clever splash of balsamic vinegar instead which adds the same depth of flavour and complexity that white wine would bring — without needing to open a bottle of wine!
What does balsamic vinegar do in risotto? Balsamic vinegar works as a brilliant substitute for white wine in risotto. It adds a slight tang, sweetness and depth of flavour that really enhances the overall taste of the dish. Just a small splash is all you need — you won’t taste the vinegar itself but you will notice how much more flavourful the risotto is!
Can I use pudding rice instead of risotto rice? Yes! Pudding rice works really well as a substitute for risotto rice in this recipe. It has a similar starchy quality that helps create that lovely creamy risotto texture.
How long does bacon and pea risotto take to make? This recipe takes around 50 minutes from start to finish. The key part is adding the stock gradually and allowing the rice to absorb it slowly — this is what gives risotto its famous creamy texture so it is worth taking your time!
Why do you add stock gradually to risotto? Adding the stock a ladle at a time and allowing the rice to absorb it slowly is what creates the classic creamy risotto texture. It encourages the rice to release its starch gradually which gives the risotto that gorgeous thick, creamy consistency.
What cheese is best for risotto? Parmesan is the classic choice for risotto but extra mature cheddar works brilliantly too and gives a bold, punchy flavour. Use whichever you prefer or have available — both give a delicious result!
Can I make risotto without wine? Absolutely! This recipe proves that you don’t need white wine to make a delicious, flavourful risotto. The balsamic vinegar does a fantastic job of replacing the wine and adds a lovely depth of flavour to the finished dish.
My risotto is too thick, what do I do? Simply add a splash of boiled water or warm stock and stir it through until you reach your preferred consistency. Risotto naturally thickens as it cooks and also continues to thicken as it sits so don’t worry if it looks a little thick — just loosen it with a little liquid.
Can I make this risotto vegetarian? Yes! Simply leave out the bacon and swap the chicken stock for a good quality vegetable stock. You could add extra vegetables such as mushrooms, courgette or asparagus to replace the bacon.
How many does this recipe serve? This recipe serves 5 people.
Can I use cream instead of creme fraiche? Yes! Double cream works really well as a substitute for creme fraiche in this recipe and gives an even richer, more indulgent result.
How long can you keep risotto? In general, it is safest to consume leftover rice within 1-2 days of cooking. After that time, the rice may start to spoil and develop harmful bacteria that can cause food poisoning. When in doubt, throw it out! You can only reheat food once, so do not store it back in the fridge. Eat immediately after re-heating!
Easy Bacon and Pea Risotto Without White Wine
Equipment
Ingredients
- 400 g Risotto Rice (or pudding rice)
- 200 g Peas
- 1 Onion (Finely chopped)
- 4-6 Slices Smoked Bacon
- 1 litre Chicken Stock
- 25 g Butter
- 200 g Cheese (Strong cheese)
- 300 g Creme Fraiche (or cream)
- Salt and Pepper (to season)
- Balsamic Vinegar (splash of)
Instructions
- Heat the butter in a large, wide frying pan over a medium heat. Add the finely chopped onion and chopped bacon and fry for around 8 minutes, stirring occasionally, until the onion has softened and the bacon is cooked.
- Add a splash of balsamic vinegar to the pan and stir through. Add the risotto rice and turn up the heat. Fry for 1 minute, stirring constantly, until the rice is well coated and lightly toasted.
- Add a ladle of hot chicken stock to the rice and reduce the heat to a gentle simmer. Stir well and allow the rice to absorb the liquid before adding the next ladle of stock.
- Continue adding the stock a ladle at a time, allowing the rice to absorb each addition before adding the next. This process takes patience but it is what gives risotto its gorgeous creamy texture!
- Add the peas to the pan and continue to simmer, adding stock as needed, until the rice is just about cooked and most of the stock has been absorbed.
- Stir through the creme fraiche and mix well. If the risotto is too thick, add a little boiled water to loosen it to your preferred consistency.
- Continue to heat for a few more minutes, stirring regularly, until everything is piping hot and the rice is cooked through to your liking.
- Remove from the heat and stir through the grated cheese until melted and well combined. Season with salt and pepper to taste.
- Serve immediately in warm bowls with an extra sprinkling of cheese on top if desired. Enjoy!