Lätt risotto med bacon och ärtor

👩‍🍳 Gör så här

1. 1
   Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
2. 2
   Add 6 chopped rashers streaky bacon and fry for a further 5 minutes, until it starts to crisp.
3. 3
   Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
4. 4
   Stir in 100g Birds Eye Frozen Garden Peas, add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked.
5. 5
   Serve sprinkled with freshly grated parmesan and freshly ground black pepper.