Bacon & Pea Risotto
A deliciously creamy risotto
Equipment
- Large frying pan
- Griddle Pan
- kitchen scissors
Ingredients
- 1 tbsp oil
- 1 onion
- 2 garlic glove
- 300 grams Arborio
- 1 small glass of wine
- 1 litre chicken stock (made with stock cube)
- 6 bacon medallions
- 100 grams frozen peas
- 40 grams parmesan
- 1 fresh lemon
- salt & pepper
Instructions
- Finely dice and fry the onion for 10 minutes on a low heat.
- Crush the garlic and add to the onions for 1 minute.
- Add the rice and fry for 1 minute before adding a lug of stock (about ⅕ of it), stir occasionally, (every 5 mins) and add more every few minutes when the last of the stock has absorbed.
- Whilst the rice is cooking, fry the medallions in a griddle or frying pan with a couple of sprays of frylight. Fry for around 5 minutes or until crispy then wait to cool and use kitchen scissors to cut into small pieces.
- 5 minutes before the total cooking time add the peas and bacon to the rice.
- Remove from the heat, season with salt and pepper, sprinkle with the cheese and squeeze in the lemon juice. Serve with griddled asparagus on the side.
