Name: Pea and bacon risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 15 ml butter; 250 ml peas frozen, baby; 250 ml stock vegetable; salt and freshly ground black pepper to taste; 250 g bacon streaky; 5 ml fresh chillies 573; 30 ml butter; 1 onion finely chopped; 250 ml rice arborio; 750 ml stock hot, vegetable; 250 ml peas frozen; 45 ml parmesan cheese grated; salt and freshly ground black pepper; olive oil extra virgin, for drizzling; 62 ml parmesan cheese grated

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Ingredients (15)

pea purée:

15 ml	butter
250 ml	peas — frozen, baby
250 ml	stock — vegetable
	salt and freshly ground black pepper — to taste

RISOTTO:

250 g	bacon — streaky
5 ml	fresh chillies — 573
30 ml	butter
1	onion — finely chopped
250 ml	rice — arborio
750 ml	stock — hot, vegetable
250 ml	peas — frozen
45 ml	parmesan cheese — grated
	salt and freshly ground black pepper
	olive oil — extra virgin, for drizzling
62 ml	parmesan cheese — grated

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Method:

Start with the puree:
Place the butter, peas and stock in a small pot, cover and cook for 2 minutes. Pop in the food processor and blitz into a smooth puree. Season to taste.

The bacon:
Take half of the bacon and lay the slices onto a baking tray. Place under the grill until crispy on both sides – keep a watchful eye. Once cooled, roughly chop and set aside. With the remaining bacon, dice into lardons and set aside.

The risotto:
Heat the oil and butter and fry the bacon lardons until crispy, then over a moderate heat, add the onions and cook until soft and fragrant. Add the rice and stir around until well coated in the butter.

Over moderate heat, add the hot stock one ladle at a time until all the stock has been absorbed, stirring occasionally(not too much). This will take 10 – 12 minutes.

Add the peas and cook for a further 2 minutes. Now add the pea puree and parmesan cheese and stir vigorously until well combined. Season to taste. Serve topped with crispy bacon, a drizzle of extra virgin olive oil and sprinkling of grated parmesan.

Reprinted with permission of Bits of Carey. To see more
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