Pea and bacon risotto
12
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This perfect mind week risotto is ready in under an hour. Swap the bacon and peas for some Swiss brown mushrooms and prosciutto for a modern twist.
Ingredients
Chicken stock
4 cup(s), ( 1 litre)
Reduced fat oil spread
30 g
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Sweet-style white wine
2 tbs
Shortcut bacon
125 g, finely sliced
Grated parmesan cheese
⅓ cup(s), (25g)
Fresh basil
2 tbs, finely chopped
Frozen green peas
1 cup(s), (120g)
Instructions
1
Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
2
Meanwhile, heat spread in a large saucepan over medium heat. Add onion, bacon and garlic and cook, stirring, for 5 minutes or until onion has softened. Add rice and stir to coat. Reduce heat to medium and add wine. Cook, stirring, for 1 minute or until wine has evaporated. Add hot stock, a ladle (½ cup/125ml) at a time, stirring continuously, until all the liquid has absorbed. (This should take about 20–25 minutes – the rice should be tender but firm and the risotto creamy.)
3
Using a fork, lightly crush peas. Add peas to risotto and cook, stirring occasionally, for 2 minutes or until heated through.
4
Stir in parmesan and season with salt and pepper. Serve sprinkled with basil.
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