Bacon, Mushroom & Green Pea Risotto

Start your meal with a healthy Bacon, Mushroom & Green Pea Risotto using my special recipe.

Ingredients

·         Arborio Rice                                                125 gm

·         Bacon – Pancetta                                          30 gm

·         Blanched Green Peas                                   15 gm

·         Mushrooms                                                   25 gm

·         Chicken stock                                             250 ml

·         Onion                                                            10 gm

·         Parmesan cheese                                         10 gm

·         Butter                                                             5 gm

·         Chopped parsley                                            2 gm

·         Salt                                                                 5 gm

·         Crushed black pepper                                   2 gm

·         White wine                                                    25 ml

·         Rocket leaves                                               5 gm

·         Extra virgin olive oil                                    25 ml

Method

·         Sauté chopped onions in olive oil until  soft, add rice and stir until coated

·         Stir in white wine followed by chicken stock  and cook the mixture for 12 mins

·         Add more stock if needed and keep aside

·         In a pan melt butter, sauté pancetta and mushroom, and add the rice mixture, black pepper and stock and cook until the  rice is al dente.

·         Finally add the green peas topping with parmesan and chopped parsley.

·         Serve on a plate and garnish with rocket leaves.

Note: For a flavour change, replace peas with mixed vegetables or chopped and cooked sweet potato. For other non-vegetarian options, stir in chopped ham, cooked chicken or bacon.