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
Prep:5 mins
Serves 4
1 onion2 tbsp olive oilknob of butter6 rashers streaky bacon, chopped 300g risotto rice1l hot vegetable stock100g frozen peasfreshly grated parmesan, to serve
STEP 1Finely 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 2Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.STEP 3Add 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 4Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.STEP 5Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
