Pea & Bacon Risotto by Gordon Jones

Ingredients

1 onion
6 rashers streaky bacon chopped
300g risotto rice
1l hot vegetable stock
100g frozen peas
Salt & Pepper
Grated Parmesan

Directions

Finely chop the onion.

Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).

Add the bacon and fry for a further 5 minutes, until it starts to crisp.

Add the rice and 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.