bacon, pea and courgette risotto
How to make bacon, pea and courgette risotto recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
50 g (2 oz) butter
150 g (5 oz) streaky bacon, diced
300 g (10 oz) risotto rice
100 ml (3½ fl oz) dry white wine (optional)
900 ml (1½ pints) hot chicken or vegetable stock (add an extra 100 ml (3½ fl oz) if not
using wine)
2 courgettes, about 325 g (11 oz) total weight, coarsely grated
200 g (7 oz) frozen peas, defrosted
1 small bunch of basil, shredded (optional)
salt and pepper
grated Parmesan cheese, to serve
Method:
Melt the butter in a large frying pan or saucepan and cook the diced bacon over a medium heat for 6–7 minutes until golden. Remove half of the bacon with a slotted spoon and set aside.
Stir in the risotto rice and pour in the white wine, if using, and hot stock. Bring to the boil, then simmer gently for 15–18 minutes, stirring as often as possible, until the rice is tender and creamy. Stir in the grated courgette and defrosted peas for the final 2–3 minutes of cooking time.
Season, then spoon the risotto into 4 bowls. Scatter over the reserved bacon and shredded basil, if using. Serve sprinkled with grated Parmesan cheese.
For lazy pea & bacon noodles, heat 50 g (2 oz) butter in a large saucepan and cook 200 g (7 oz) finely chopped bacon over a medium-high heat, stirring occasionally, for 4–5 minutes until lightly golden.
Pour over 600 ml (1 pint) boiling ham, chicken or vegetable stock, 2 tablespoons barbecue sauce, 200 g (7 oz) frozen peas and 400 g (13 oz) fresh noodles.
Cover and simmer for 3–4 minutes until the peas and noodles are tender. Lift out the noodles and heap into bowls, then pour over the soup to serve. Total cooking time 10 minutes.
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| bacon, pea and courgette risotto |
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