As the nights are getting colder and darker I’ve fancied something warm, stodgy and tasty so I threw together this risotto!
Ingredients (serves 3)
2 tbsp olive oil
Garlic cloves x3
Bacon medallions x5
Frozen peas 100g
Arborio rice 300g
Boiling water 650-750 ml
1 tsp oregano
Salt & pepper for seasoning
Heat olive oil in a large, deep frying pan then add minced garlic cloves. Allow the garlic to sauté but not fry, remove the garlic after 3-5 minutes, place in a bowl ready to add again later.
Cut bacon medallions into small pieces (tip: I use scissors!) and add to the pan, allow bacon to fully cook on both sides before adding sliced mushrooms and frozen peas. Cook on a medium heat until everything is fully cooked.
Mix in arborio rice with the other ingredients in the pan, then add 650ml of boiling water and mix well. Cook on a medium-high heat for 10 minutes with occasional stirring. Once you see the rice fluffing up turn the heat down low, add the garlic from earlier, season with oregano, salt, pepper and mix well. Leave on a low heat for 8-12 minutes with occasional stirring, if you find the rice is sticking to the bottom of the pan add more boiling water, up to 100 ml.
Serve immediately with grated Parmesan.
Have some leftover? Allow the risotto to cool then store in an airtight container in the fridge for 2 days.