Pea and Parmesan Risotto with Bacon

As a student I am always looking for new recipes on a budget and for my Christmas last year I was given the Student Cookbook.IMG_8021.jpeg

So I want to point out I made some changes. I usually make a baked risotto as it’s the same but way less effort. Before we get there we need to prep the ingredients also I halved the measurements as theres only two of us.

As this recipe doesn’t include bacon I fried that first. I then put oil in a pan and added the garlic and onion. The rice was added and then the peas (pretty much the same so far).

This is where I start to go off piste a little – the recipe says to add one ladle of stock  at a time and wait for it to be absorbed but who has time to stand and stir for 30 mins? So I added all of the water into the pan with all of the rice in it. I mixed it altogether and heat up the stock for a few minutes before emptying the ingredients in the pan into a glass (oven safe) dish and put it in the oven at 180 degrees celsius. I put the lid on and left it for 10 minutes before stirring. The rice should get fluffier and the water should start to disappear.

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I did this about three times and then added in the parmesan and put in back in the oven for another 5 minutes. So was in the oven for a total time of 35 minutes.

When taken out of the oven the risotto is sticky and piping hot (mouth-wateringly good) and is ready to be eaten. I set it out into two bowls and served with a tomato flat bread.

This recipe is definitely one for the books – I am pleased I added in the bacon to give it an extra flavour and texture. The peas cut right through the salt, which is nice to taste some sweetness. The rice is so filling so small portions is all that is needed but half of the recipe (which originally serves 4) was perfect for the both of us.

Come back again for my next recipe review – TM x

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