Bacon and Pea Risotto

Risotto must be a chef’s best kept secret. It’s made out to be so difficult and that only the best culinary guru should attempt it. Well, we’ve proved them wrong, so give it a go.

Difficulty

Prep Time

35 minutes

Cooking Time

30 minutes

Serves

6

Ingredients

  • 30ml SPAR olive oil
  • 1 SPAR Freshline onion, finely chopped
  • 200g SPAR Butchers Best lean bacon, chopped
  • 2 SPAR chicken stock cubes
  • lt boiling water
  • 500ml Arborio rice (risotto rice)
  • 250ml Olive Brook Classic white wine
  • 250ml SPAR frozen peas
  • 50g SPAR Marksbury Parmesan cheese, grated

Method

  1. Heat olive oil in a wide, deep pot and gently sauté the onion until soft but do not allow any colour to develop.
  2. Dissolve the chicken stock cubes in the boiling water in a jug and keep aside.
  3. Add the bacon and fry until cooked then add the rice and stir to coat well.
  4. Allow the rice to fry for about 5 minutes, stirring continuously until the edges of the rice grains are starting to become clear.
  5. Add the white wine and allow to simmer until the wine has been absorbed by the rice.
  6. Then begin to add the hot stock, half a cupful at a time, stirring continuously until the liquid is absorbed before adding the next cup – this process will take about 20 – 25 minutes.
  7. The risotto is ready when the rice is soft and creamy and slightly al dente – each grain should be slightly chewy in the centre.
  8. You can now stir in the frozen peas and Parmesan cheese – allow to simmer on a low heat for about 5 minutes, stirring occasionally until the peas are cooked.

Hints & Tips

Try to make your risotto just before you are going to serve it as it is best enjoyed immediately and not reheated.