East Risotto with Bacon and Peas
- 1 onion, finely chopped
- 1 cup risotto (Arborio) rice
- 6 slices thichk-cut bacon, cooked and chopped
- 32 ounces (4 cups) hot vegetable stock
- 2 tablespoons olive oil
- 1 cup frozen peas
Heat olive oil in a pan, add the onion and fry until lightly browned (about 7 minutes). Add the bacon and fry about 5 minutes, until it starts to crisp. Add the rice and stock, and bring to boil. Stir well, reduce heat and cook, covered, for 15-20 minutes until the rice is almost tender. Stir in the peas, add a little salt and pepper and cook 3 minutes, until the peas are cooked. Serve sprinkled with freshly grated Parmesan and freshly ground black pepper. Serves 4.