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SERVES 4
1 Onion
6 rashers of streaky bacon chopped
300g / 10oz risotto rice
1litre / 11/4 pints of hot vegetable or chicken stock
100g / 4oz frozen peas
Parmesan cheese
Finely chop the onion
Heat 2tbsp olive oil and a knob of butter in a pan, add the onions and fry for about 7 minutes until lightly browned. Add the bacon and fry for a further 4 minutes until crisp
Add the rice and stock and bring to the boil. Stir well then reduce the heat and cook covered for 15 to 20 minutes until the rice is almost tender.
Stir in the peas and add a little salt and pepper and cook for a further 3 minutes until the peas are cooked
Serve sprinkled with freshly grated parmesan cheese and freshly ground black pepper.
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