Risotto with Bacon and Peas
Source of Recipe
Internet
List of Ingredients
2 tablespoons olive oil
2 tablespoons butter (1 knob)
1 onion, finely chopped
6 strips streaky bacon (rashers), chopped
10 ounces risotto rice (Arborio) (300g)
4 1/4 cups low-sodium vegetable stock, heated
4 ounces frozen peas (100g)
salt and pepper
Recipe
Finely chop the onion.
Heat olive oil and butter in a pan, add the onions and fry for about 7 minutes until lightly browned.
Add the bacon and fry for a further 5 minutes, until 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.
Makes 4 servings
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