Bacon and broccoli risotto

Name: Bacon and broccoli risotto
Cook time: 20 min
Yield: 4

with parmesan and basil pesto

Ready in around 20 mins

RECIPE FACT:

The story of risotto began in the 14th century B.C., when the Arabs introduced rice to Sicily.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE RICE:

Empty the seasoned risotto rice into a pot and add 3 & 3/4 cups of boiling water from the kettle. Place the pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place a lid on the pot, reduce the heat to low and cook for 15 mins. Shake the Parmesan cream and stir into the rice then add the peas. Increase to a medium-high heat and cook, stirring often for a further 2-3 mins until thickened.
2. TO PREPARE AND COOK THE BACON AND BROCCOLI:

Cut the broccoli into bite size pieces. Cut the bacon into 1 cm strips. Place a non-stick frying pan over a medium- high heat with a drizzle of oil. Once hot add the broccoli pieces and cook for 3-4 mins then remove from the pan and set aside. Keeping the pan over a medium-high heat add the bacon and cook for 4-5 mins, then add the broccoli back and cook for a further 2-3 mins. When the risotto rice is cooked stir in the bacon, broccoli and baby spinach. Finish by seasoning with black pepper.
TO SERVE:

Divide the bacon, broccoli and Parmesan risotto between bowls. Top with a little basil pesto and a sprinkle of shaved Parmesan.