Parmesan, pea, courgette, and bacon risotto

Name: Parmesan, pea, courgette, and bacon risotto
Cook time: 20 min
Yield: 4

with 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:

Bring a full kettle of water to the boil.
1. TO COOK THE RICE:

Empty the seasoned risotto rice into a pot and add 3 cups of boiling water from the kettle. Place pot on stovetop and bring to the boil over a medium-high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 15 mins. Remove the lid and stir in the Parmesan cream and 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 VEGETABLES:

Cut the courgette into 1 cm cubes and thinly slice the mushrooms. Cut the bacon into 1 cm strips. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the bacon and cook for 2-3 mins. Then add the courgette and mushrooms and cook for an additional 3-4 mins. When the risotto rice is cooked stir in the bacon, courgette and mushroom. Finish by seasoning with black pepper.
TO SERVE:

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