BACON AND PEA RISOTTO

BACON AND PEA RISOTTO

 

Serves 4

Syn Free

1 onion, chopped
6 rashers of bacon, visible fat removed
300g risotto or Arborio rice
100g frozen peas
700ml vegetable stock

Spray a large pan with Frylight and cook the onion until starting to soften.
Add the bacon until cooked through.
Add the rice and stock.
Cover, bring to the boil and simmer for 15-20 minutes or until the rice has absorbed most of the liquid.
Stir in the peas and cook for a further 5 minutes.
Season with black pepper and maybe a little salt (careful because of the bacon)

Could sprinkle with a HEX cheese.