RISOTTO WITH BACON, BLUE CHEESE AND PEAS

INGREDIENTS
30ml olive oil
1 onion, finely diced
200g bacon, chopped
2 KNORR Chicken Stock Pots
1lt boiling water
500ml Arborio rice (risotto rice)
250ml white wine
250ml frozen peas
50g blue cheese

METHOD
Heat olive oil in a wide, deep pot and gently sauté the onion until soft but do not allow any colour to develop. Dissolve the KNORR Chicken Stock Pots in the boiling water in a jug and keep aside. Add the bacon and fry until cooked then add the rice and stir to coat well
Allow the rice to fry for about 5 minutes, stirring continuously until the edges of the rice grains are starting to become clear. Add the white wine and allow to simmer until the wine has been absorbed by the rice. Then begin to add the hot stock half a cupful at a time stirring continuously until the liquid is absorbed before adding the next cup – this process will take about 30 minutes. The risotto is ready when the rice is soft and creamy and slightly al dente – each grain should be slightly chewy in the centre. You can now stir in the frozen peas and blue cheese – allow to simmer on a low heat for about 5 minutes stirring occasionally until the peas are cooked.

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