Ingredients

•          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.