Bacon and Pea Risotto

It has been a while since I posted a recipe so here is my Bacon and Pea Risotto creation topped with parmesan and mixed herbs fresh from the garden. This was an extremely delicious, successful and quick dinner for one.

Fry 1 stick of finely chopped celery, 1/2 a chopped red onion, 1 rasher of thick bacon cut into small pieces (fat removed) and 1 small clove of finely chopped garlic in a little olive oil until soft.

Add 65 grams of risotto rice and mix thoroughly, turn the heat down

Add a splash of vermouth or white wine then gradually add 500ml of good chicken stock letting it be absorbed by the rice

Once the rice is almost cooked add 2tbs frozen peas and season with white pepper

Turn up the heat and stir occasionally until the peas are just cooked through and the risotto is very hot

To serve add finely chopped chives, parsley and grated parmesan cheese