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Bacon and Pea Risotto

(Called Risi e bisi in Italy)

Half packet frozen peas (2 oz.)
Small onion (peeled and chopped)
2 streaky Rashers (chopped up)
1 tbs Oil
4 oz. Rice (one quarter of pound pack)
1 full mug water
salt and pepper
Grated Cheese.Heat the oil in a pan and tip in the rashers.
Stir fry these for 3 mts until starting to get crisp then put in the chopped onion and the peas.
Stir these around for a minute in the pan and then put in the rice.
Let this cook for 2 mts. then pour in the water.
Let this simmer for 10 mts stirring from time to time.
At this stage the rice will have absorbed the water.
Taste and add salt and pepper.
Put on plate and sprinkle over cheese.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef