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Risoli with Bacon & Peas
Ingredients
1 onion, diced
2 tbsp olive oil
Tbsp of butter
6 strips of fatty bacon, chopped
300g rice
1l hot low-sodium chicken or vegetable stock
100g frozen peas
1 tsp salt
1 tsp black pepper
shredded cheddar, to serve
Cook
Chop 6 slices of bacon and finely dice 1 onion. Heat 2 tbsp olive oil and a tbsp of butter in a pan, add the bacon and onions and fry until onions are lightly browned (about 7 minutes).
Add 300g rice and 1l hot 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 100g frozen peas, add salt and pepper and cook for a further 3 minutes, until the peas are cooked.
Serve topped with shredded cheddar.
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