SW recipe: Bacon and pea risotto

SERVES 4 READY IN ABOUT 40 MINUTES

Ingredients:

12 rashers of back bacon, all visible fat removed

400g frozen peas

Low-calorie cooking spray

1 onion, finely chopped

2 garlic cloves, finely chopped

4 celery stalks, finely chopped

350g dried risotto rice

1.2 litres boiling vegetable stock

Salt and freshly ground black pepper

A few pea shoots, to garnish

2 level tbsp finely grated fresh parmesan, to serve (optional)

A mixed leaf salad, dressed with lemon juice, to serve

Method:

1 Preheat your grill to medium-hot. Grill the bacon for 2-3 minutes on each side, or until crispy Cut into small strips.

2 Meanwhile. put half the peas in a heatproof bowl. Cover with boiling water, leave to stand for 2-3 minutes, drain and whizz in a processor until roughly pureed.

3 Spray a large heavy-based pan with low-calorie cooking spray and place over a medium heat Add the onion, garlic and celery and cook. stirring, for 3-4 minutes, or until softened and stir in the rice 3/4 of the bacon, the pea puree and remaining peas and cook for 1-2 minutes.

4 Add a ladleful of stock and stir well Simmer for 1-2 minutes. or until it has been absorbed. then add another ladleful and stir again Continue adding the stock like this for 15 minutes. or until the rice is Just tender and the risotto looks creamy

5 Remove from the heat and season to taste. Divide the risotto between 4 bowls and garnish with the remaining bacon and the pea shoots. Sprinkle each with a little parmesan. Serve with a large mixed leaf salad.
Syns per serving:  Extra Easy 1 and 1/2 (without parmesan, FREE)

 

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