Serves: 4

Ingredients

1 Onion

Large Handful of Mushrooms

2-3 Rashes of Bacon

2 Garlic Cloves

Risotto Rice 250g

1 glass White Wine

1 Chicken Stock cube

1 Litre Water

Large Handful Frozen Peas

1 tablespoon Unsalted Butter

Parmesan Cheese 75g

Pepper to Season

Allergens and properties

Contains sulphates

Contains milk

May contain gluten

May contain celery

May contain mustard

May contain egg

May contain soya

Method

1. Heat the oil a large non stick frying pan over a medium heat. Chop the bacon, mushrooms and onion into small chunks and crush the garlic. Add to the frying pan, stir for 5 minutes until softened.

2. Add the risotto rice to the pan and stir for about 30 seconds.

3. Pour in half the wine and stir until bubbles, then add the stock (oxo cube and boiled water mixed together) stir and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes, stirring frequently, until the rice is tender and creamy.

4. Stir in the remaining wine and frozen peas, stirring constantly for about 10 minutes.

5. Remove from the heat and stir in the butter and cheese, season with salt and pepper. Place the lip on the pan and leave for around 5 minutes and then serve.

Nutrient breakdown per 100g