Updated: Apr 6
If you think risotto requires 20 minutes of constant stirring, then think again. In this recipe the stock is added all at once and minimal stirring is required. Be sure to use arborio rice. Feel free to change this recipe to suit your own taste. I sometimes replace the peas with fresh asparagus or spinach or add a handful of fresh herbs.
Ingredients: 2 tbsp oil 25g (1oz) butter 1 onion or 1⁄2 leek, finely chopped
200g (7oz) bacon, cubed or chopped
1 cup arborio rice 3 cups chicken or vegetable stock
1 cup frozen peas 1⁄2 cup grated parmesan cheese salt and pepper to taste
Heat the oil and butter in a large saucepan over medium heat.
Add the onion and bacon and fry until the onion is soft and the bacon is crisp.
Add the rice and stock and bring to the boil.
Stir well, cover, then reduce heat to as low as possible and cook, stirring occasionally, until the rice is just cooked, approx. 15 minutes.
Add the peas and parmesan, season with salt and pepper and stir until the peas are cooked.
Serves: 4 Prep Time: 10 minutes
Cooking Time: 25 minutes
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