EASY RISOTTO WITH BACON AND PEAS

2 tablespoons olive oil
2 tablespoons butter (1 knob)
1 onion, finely chopped
6 strips streaky bacon (rashers), chopped
10 ounces risotto rice (Arborio) (300g)
4 1/4 cups low-sodium vegetable stock, heated
4 ounces frozen peas (100g)
salt and pepper

Finely chop the onion.

Heat olive oil and butter in a pan, add the onions and fry for about 7 minutes until lightly browned.

Add the bacon and fry for a further 5 minutes, until crisp.

Add the rice and stock and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.

Stir in the peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.

Serve sprinkled with freshly grated parmesan and freshly ground black pepper.

Makes 4 servings
From: Mary Cadogan: Take 5 Ingredients
Source: BBC Good Food Magazine, 2003-May