easy-risotto-with-bacon-peas

Easy risotto with bacon & peas

Not one for risotto purists – this simple recipe has just a few ingredients and the stock is added all in one go. The result is creamy, comforting yet healthy

Ingredient

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon, chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan, to serve

Direction

STEP 1
Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
STEP 2
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
STEP 3
Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
STEP 4
Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
STEP 5
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.