Rocket & Bacon Risotto

Rocket & Bacon Risotto

Serves 4

Core if made with brown rice

225g lean, thick cut back bacon rashers

frylight

1 medium onion, diced

225g risotto rice, dried weight

850 ml hot chicken stock

50g rocket leaves

Preheat the oven to Gas 6/200ºC/400ºF

Lie the bacon on a rack over a roasting tin, roast for 30 mins or alternatively grill the bacon until cooked.

Heat a large pan sprayed with frylight and cook the onion over medium heat until soft.  Add the rice and stir well.  Gradually add the stock, stirring and allowing it to be absorbed by the rice.

Continue until you have a creamy sauce yet the rice is still slightly crunchy.  Season.

Cut the bacon into small pieces and add to the risotto with the rocket leaves.  Stir for 2 mins until the leaves wilt and serve.

If you want have 1 tbsp parmesan cheese on top, this will be 1½ pts