Cheat's Bacon Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs chicken-style stock cubes
• 600g diced bacon
• 150g arborio rice
• 10g Tuscan seasoning
• 150g peas
• 20g butter
• 30ml boiling water

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop 2 garlic cloves. Crumble 1 stock cube* into a small saucepan, add 625ml (2½ cups) water and bring to the boil.
2. Step 2 — Start risotto
   Meanwhile, heat 10g butter in a medium saucepan over medium heat. Cook the onion, garlic and bacon, stirring, for 5 mins or until the onion is soft. Add the rice and Tuscan seasoning and cook, stirring, for 1-2 mins until the grains are well coated.
3. Step 3 — Cook risotto
   Stir the hot stock into the rice mixture, reserving the pan. Reduce the heat to low and cook the risotto, covered, for 15 mins or until the rice is almost tender. Uncover and cook, stirring regularly, for a further 2 mins or until the rice is tender and most of the liquid is absorbed (the risotto should still be loose and saucy). Cover and stand for 5 mins.
4. Step 4 — Cook peas
   Meanwhile, fill the reserved pan half-full with water and bring to the boil. Add the peas and cook for 2 mins or until tender. Drain, then return to the pan. Coarsely mash the peas, then add 2 tbs boiling water and stir to combine.
5. Step 5 — Serve up
   Add the mashed peas and 10g butter to the risotto and stir to combine (see Kitchen 101). Taste, then lightly season with salt and pepper. Divide the risotto among bowls and enjoy!
6. Step 6 — Kitchen 101
   Risotto is best served immediately after cooking, as the rice will continue to soak up the liquid and may become stodgy. If this happens, simply add a little extra boiling water to loosen the risotto.

Allergens

Milch, Sulfit