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    Risotto with Peas and Bacon

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    Risotto with Peas and Bacon

    Serve this simple supper dish with a vibrant green salad.


    • 320g risotto rice, such as Arborio or Cavoio Nero rice
    • 900g peas, shelled weight
    • 225g smoked back bacon, finely diced
    • 3 tbsp olive oil
    • 30g butter
    • 1 onion, finely diced
    • 1 clove garlic, finely diced
    • 1 Litre good chicken stock
    • 15g Parmesan, freshly grated
    • Salt and freshly ground black pepper


    1. Place the olive oil and butter in a saucepan and melt over a medium heat. Add the back on and fry until it begins to colour. Stir in the onion and garlic and continue to cook until they are soft.
    2. Meanwhile, divide the stock between two saucepans and bring both up to the boil. Add half the peas to one of the pans, return to the boil, then cover and simmer for 10 minutes or until tender.
    3. Mix the rest of the peas into the bacon, cook for 2 minutes then stir in the rice, making sure that it is thoroughly coated in the oil. Fry for 2 more minutes then stir in 2-3 soup ladles of the plain simmering stock.
    4. Keep stirring regularly, adding more stock as the liquid is absorbed into the rice. As soon as the peas are tender, liquidise them in the stock and return to the pan. Once you have finished the plain stock, slowly add the green pea stock. After 18-24 minutes, all the stock will have been absorbed and the rice should be fluffy with a slight bite.

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    Serving tips

    Stir in the cheese, season to taste and serve immediately.


    Average user rating

    5 stars