Easy risotto with bacon & peas recipe | Good Food

1 onion
2 tbsp olive oil
knob of butter
6 rashers streaky bacon
chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
freshly grated parmesan
to serve

Method

step 1
Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
step 2
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
step 3
Add 300g risotto rice and 1l hot vegetable 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.
step 4
Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
step 5
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.