Easy Risotto with Bacon Peas Recipe
|Photo by Yoav Aziz on Unsplash|
- Chop 1 onion thinly. Heat 2 tbsp of olive oil and a butter knob in a saucepan, add the onions and fry until lightly browned (approximately 7 minutes).
- Add 6 streaky bacon chopped rashers and fry for an additional 5 minutes until it begins to crisp. Add 300 g of risotto rice and 1l of hot vegetable stock to the boil. Remove well, then reduce heat and cook for 15-20 minutes, covered, until the rice is almost tender.
- Add a little salt and pepper to 100 g frozen peas and cook for another 3 minutes until the peas are cooked.
- Serve sprinkled with parmesan freshly grated and black pepper freshly ground.