Waffled Pea and Bacon Risotto

With this waffled pea and bacon risotto recipe, you can make your favorite risotto into a tasty waffle. Creamy risotto and crunchy waffle iron are put together in a creative way to make a classic dish. Great for brunch or as a unique dinner choice.

Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup frozen peas, thawed
• 1/2 cup cooked bacon, crumbled
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup diced onion
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Set the pan on medium heat and add the olive oil

When you add the minced garlic and diced onion, saut until the onion turns clear

Add the Arborio rice and stir it around for two to three minutes, until the edges start to turn clear

Put in 1/2 cup of broth and stir it in until most of it is gone

Add another 1/2 cup of broth at a time, stirring often until the last cup is gone before adding more

As soon as its done, the rice should be creamy but still have a little bite to it al dente

The frozen peas, crumbled bacon, grated Parmesan cheese, and chopped parsley should all be added at this point

Add two to three more minutes of cooking

Add pepper and salt to taste

Warm up a waffle iron and grease it a little

Put the risotto mix on the waffle iron and cook it until its golden brown and crispy

Hot waffled pea and bacon risotto should be served with extra Parmesan cheese and parsley on top

Have fun making your savory waffle