Streaky bacon risotto is a wonderfully easy dish to make and the risotto purists out there be aware because this is a simple recipe with just 5 ingredients including the stock, added all at once. The risotto compliments our Wiltshire streaky bacon beautifully.
Streaky Bacon Risotto Ingredients:
6 rashers of Dry Cure Wiltshire Streaky Bacon
300g Risotto Rice
1-litre hot vegetable stock
100g frozen peas
Finely chop the onion. Heat 2 tablespoons of olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes). Add the bacon and fry for a further 5 minutes, until it starts to crisp.
Add the rice and stock and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
Stir in the peas, add a little salt and pepper and cook for a further 3 minutes until the peas are cooked. Serve sprinkled with freshly grated parmesan and freshly ground black pepper.
(Recipe from Good Food magazine).