Have a Rice day

INGREDIENTS

60g butter 3 rashers of unsmoked streaky bacon or 80g pancetta, finely diced (optional) 1 onion, finely diced 1 leek, white part only, finely diced (or use extra onion) 1 garlic clove, finely chopped 200g risotto rice Salt and freshly ground black pepper 1ltr hot chicken or vegetable stock 450g frozen peas (or use fresh cooked) Approx 80g Parmesan, grated Small bunch of parsley, finely chopped

METHOD

1. Melt two-thirds of the butter in a large wide pan over a medium heat.

2. Add the bacon if using, the onion and leek and cook for about eight to 10 minutes until the onion is soft and translucent.

3. Add the garlic and cook for one more minute.

4. Add the rice, stirring for two to three minutes to coat the grains in the melted butter mixture and warm them through before you add any liquid.

5. Season with salt and pepper to taste.

6. Add the hot stock, bring to the boil, then reduce the heat and simmer gently for 15 minutes.

7. Add the peas and cook for a further five minutes until the rice is just cooked through.

8. Remove the pan from the heat and add the Parmesan, the parsley and the remaining butter.

9. Check the seasoning and serve immediately.