Kid Approved: Bacon and Pea Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1pcs chicken-style stock cubes
• 600g diced bacon
• 150g arborio rice
• 150g peas
• 50g baby spinach leaves
• 50g feta
• 625ml (2½ cups) boiling water
• 15ml olive oil
• 5ml balsamic vinegar

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop 2 garlic cloves. Crumble 1 stock cube* into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Fry bacon
   Heat 2 tsp olive oil in a medium deep frypan over medium-high heat. Cook the bacon, stirring, for 2 mins. Reduce the heat to medium, add the onion and garlic and cook, stirring, for 2-3 mins until the bacon is browned and onion is softened. Add the rice and cook, stirring, for 1 min or until the grains are well coated. Season with salt and pepper.
3. Step 3 — Cook risotto
   Add the stock to the rice mixture and bring to the boil, then reduce the heat to low and cook, covered, for 20 mins or until most of the liquid is absorbed and the rice is almost tender.
4. Step 4 — Add peas and spinach
   Add the peas and half the spinach to the risotto and stir to combine. Cook, uncovered, for a further 2-3 mins until the peas are tender. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Meanwhile, put the remaining spinach, 1 tsp balsamic vinegar and 1 tsp olive oil in a bowl and toss to combine. Divide the risotto among bowls, top with the dressed spinach, crumble over the feta and enjoy!
6. Step 6 — Kitchen hack
   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 boiling water to loosen the risotto.

Allergens

Sulfit, Milch