Easy risotto with bacon & peas
Serves 4 Ready in 40-50 minutes
Calories 396 / Protein 14g / Carbs 64g / Fat 11g / Saturates 4g
- 1 onion
- 6 rashers streaky bacon, chopped
- 300g risotto rice
- 1l hot vegetable stock
- 100g frozen peas
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and 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.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
Recipe from Good Food magazine, May 2003