- Heat olive oil in a large pan and add the diced shallots and sautee for about 10 minutes, until soft.
- Stir the arborio rice into the shallots. Then pour in the stock, bring to the boil and stir under completely absorbed. Before finishing off by adding the wine, stirring continuously until the rice is tender and it has creamy consistency, this will take about 20 minutes.
- Next, dry fry the bacon. Cook the garden peas as per the pack instructions. Mix in half the parmesan cheese and the garden peas. Season to taste. Finally, serve topped with the remaining parmesan and diced bacon. Enjoy.
This dish can be enjoyed as a starter, lunch or dinner. It goes perfectly with a mixed leaf salad.
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