Pea and Bacon Risotto

1. 1

   Heat the oil in a large saucepan and saute onion and bacon until tender.

2. 2

   Stir in the rice and cook, stirring, for a further 2 minutes.

3. 3

   Add stock, 1 cup at a time, stirring over medium-low heat for about 15 minutes until rice is tender and stock is absorbed.

4. 4

   Stir in peas, basil and half the Parmesan and heat for a further 2 minutes.

5. 5

   Serve risotto sprinkled with remaining Parmesan and serve.

No additional tips available.