Risotto with Garden Peas and Bacon

RECIPES

Jan 30th 2012, 13:21

Serves 4

Making risotto is a time-consuming process, so take your time. It’s important to add the stock one ladle at a time to ensure that the rice cooks properly.

About 30 ml olive oil
About 40 g butter
2 red onions, coarsely chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
Juice and zest of 1 lemon
250g bacon, coarsely chopped
250ml Arborio rice
750ml chicken stock
2 tins Rhodes Garden Peas, drained
100ml cream
100g Parmesan cheese, grated

Heat some of the olive oil and butter in a saucepan and fry the onion and garlic until soft and flavourful. Season and add the lemon juice and zest. Remove from the saucepan, fry the bacon until crispy and remove from the saucepan. Heat the remaining butter and olive oil, add the rice and onion mixture, and fry until all the rice grains are coated in oil. Add the chicken stock to another saucepan, bring to the boil, reduce the temperature and simmer over a very low heat. Add a large ladleful of the stock to the rice mixture and stir until all the liquid had been absorbed. Continue adding stock and stirring until the rice is cooked (it might not be necessary to use all the stock). Season to taste. Stir in the peas, cream and half the Parmesan cheese. Serve in bowls and garnish with the remaining cheese.

TIPS
* Replace the Rhodes Garden Peas with Rhodes Mixed Vegetables or Rhodes Green Beans Cross Cut.
* Replace the chicken stock with vegetable stock if you prefer.