Easy Risotto With Bacon & Peas

Not for risotto purists - this simple recipe has just 5 ingredients and the stock is added all in one go.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  onion
• 2  tablespoons olive oil
• 1⁄2 ounce butter
• 6  slices streaky bacon, chopped
• 10  ounces risotto rice
• 4  cups  vegetable stock, hot
• 4  ounces  frozen peas
•  salt and pepper

Directions

1. Finely chop the onion. Heat the olive oil and 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.
2. 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.
3. Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
4. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.