SWEET CURED BACON, PEA AND CHORIZO RISOTTO

 

SWEET CURED BACON, PEA AND CHORIZO RISOTTO  

Serves 2

2 Syns per serving, if using cheese as a HEX

225g sweet cured back bacon rashers, all visible fat removed, cut into large pieces
60g diced chorizo - 4 Syns
1 onion, finely chopped
150g risotto (Arborio) rice
600ml pork or chicken stock
50g frozen peas, defrosted
2 tbsp. fresh flat leaf parsley, chopped
Grated cheese

Spray a large pan with Frylight and cook the bacon, chorizo and onion until beginning to brown.
Add the rice and stock, bring to the boil, season with black pepper, cover and simmer gently for approx. 30 minutes or until the rice is cooked and all the liquid has been absorbed. Add a little more stock if necessary to bring it to your desired consistency.
During the last 10 minutes, stir through the peas and heat through.
Scatter with the parsley and grated cheese.