BACON, PEA & PESTO RISOTTO

– Olive oil – Butter – Onion – Bacon – Garlic – Arborio rice – Chicken stock liquid – Frozen peas – Parmesan cheese  – Lemon – Basil pesto

Ingredients

what you'll need:

Instructions

In a large frying pan, heat the olive oil and butter over a medium heat. Saute the onion and bacon for 3 minutes or until softened, and then stir through the minced garlic.

Instructions

Add the arborio rice and stir for 30 seconds to coat the rice well over heat.

Instructions

Add the chicken stock liquid and stir. Bring to the boil and then remove from the heat.

Instructions

Transfer the risotto to a baking dish. Cover the baking dish tightly with foil. Bake until the liquid has absorbed and the rice is cooked.

Instructions

Stir through the frozen peas and bake, uncovered, for a further 2 minutes.

Instructions

Remove from the oven and stir through the grated parmesan cheese, lemon zest, lemon juice and the basil pesto.

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