Pea, Bacon & Spinach Risotto

Hungry?

Try a simple but delicious risotto, best made with anything you have left over from the night before, cooked meats, vegetables, even dried fruits like apricots give a lovely twist on the classic dish.

The key to making a good firm risotto is a little extra care and attention!!!!!, don’t just leave it to boil dry and worst of all overcook it, keep the rice slightly al dente, but not undercooked or the flavours wont be absorbed properly.

6 main ingredients +  15 minutes = Delicious fresh home cooked summery meal

1 level teacup of Arborio risotto rice per person

Smoked Pancetta/ Bacon

Handful of baby spinach

Handful of peas

The rind of a block of parmesan (for flavouring)

1 pint of beef/vegetable stock (fresh is best but Knorrs stock pots are fantastic)

Salt and pepper for seasoning

Splash of milk or crème fraiche stirred in at the last minute (optional)

Tablespoon of butter

Method

Melt butter in hot pan (but do not burn!!) add all the rice, stir well until rice looks translucent from absorbing the butter.

Add around ¼ pint of the stock, bring to boil stirring constantly

Fry off bacon in separate pan and blanch peas and spinach for only a couple of minutes so still slightly undercooked (blanch means to cook in boiling water for only a short time, so the goodness is still locked in!!)

Add the rind of the parmesan (this can be removed at the end if not completely dissolved the parmesan rind acts as a slow flavour release.

Add more stock and keep adding until the rice has absorbed it. At this point you can add a splash of white wine if you wish but make sure it cooks off, never add at the end as the alcohol will still be present causing the dish to taste bitter and boozy!

Taste rice, add salt and pepper

Stir in bacon, peas and spinach, cook for a further 5 minutes or until rice is at desired texture

Stir in a slug of milk or crème fraiche

Serve in large bowl with some fresh spinach leaves and parmesan on top

Bon appétit!

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