Bacon & Pea Risotto

Ingredients

• 1 tbsp olive oil
• 150g bacon lardons
• 1 onion, diced
• 2 cloves garlic, crushed
• 300g risotto (arborio) rice
• 1 litre chicken or vegetable stock, kept hot
• 150g frozen peas
• 40g parmesan, grated, plus extra to serve
• Knob of butter
• Salt and pepper, to taste

Method

1. Heat the oil in a large pan over medium heat. Cook the bacon lardons for 4-5 minutes until crisp, then remove and set aside, leaving the fat in the pan.
2. Add the onion to the pan and cook for 5 minutes until softened. Add the garlic and cook for 1 minute.
3. Stir in the rice and cook for 1 minute until translucent at the edges.
4. Add the hot stock a ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding more. This should take 18-20 minutes total.
5. Stir in the peas and cooked bacon for the final 3 minutes of cooking.
6. Remove from the heat and stir through the parmesan and butter. Season with salt and pepper and serve with extra parmesan.