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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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yummy and quick supper Ingredients:
1 onion |
6 rashers streaky bacon , chopped |
300g risotto rice |
1 litre hot vegetable stock |
100g frozen peas |
Directions:
1. 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.
2. 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.
3. Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
4. Serve sprinkled with grated parmesan if desired
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