
Not for risotto purists - this simple recipe has just a few ingredients and the stock is added all in one go
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal396
- fat11g
- saturates4g
- carbs64g
- sugars0g
- fibre3g
- protein14g
- salt1.88g
Ingredients
- 1 onion
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- knob of butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 rashers streaky bacon, chopped
- 300g risotto rice
Risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1l hot vegetable stock
- 100g frozen peas
- freshly grated parmesan, to serve
Parmesan
parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Method
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).
Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
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.
Stir in 100g frozen peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
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