Braised Peas and Bacon Risotto 1 portions
91
1 Portion
| 1 | plain risotto, par cooked and cooled | 100 g |
| 2 | extra virgin olive oil | 20 ml |
| 3 | red onion brunoise | 25 g |
| 4 | garlic brunoise | 1/2 clove |
| 5 | Bacon lardons | 75 g |
| 6 | frozen peas | 50 g |
| 7 | chicken stock | 125 g |
| 8 | grated parmesan | 30 g |
| 9 | unsalted butter | 25 g |
| 10 | chopped flat parsley, thyme | 1 tsp |
| 11 | Salt, ground pepper | to taste |
Heat oil gently in large frypan, sauté onion, garlic and bacon until onion is translucent.
Add cooked plain risotto; add enough stock to just about cover rice.
Cook until stock is absorbed, making sure rice does not overcook, check seasoning.
Add peas, cook 2 minutes, remove from heat and add cheese, butter and parsley, toss.