Two Cheese, Bacon and Pea Risotto

The colder autumn weather is coming (I love Autumn) which makes it the perfect time to resurrect my risotto making skills (although I do enjoy the odd risotto in the summer too).

Everyone in this house loves risotto and I actually find the stiring therapeutic (maybe not on a weeknight though!). I like to keep the flavours simple for the kiddies but if you want to add more herbs or different cheeses (blue?) then go right ahead.

Printable Recipe
Ingredients: serves 4
tbsp butter and tbsp oil
1 onion
4 rashers bacon, chopped
1 tsp thyme
400g Risotto rice
1.2 litres veg stock
75g cheddar, grated
50g Parmesan, grated
handful of peas
salt and pepper for the adults

Method:
Step 1: Heat he butter and oil in a large pan then fry off the onion until soft.
Step 2: Turn the heat up and add the bacon and thyme and fry until bacon cooked.
Step 3: Add the risotto rice, stir for a minute then begin adding the stock a ladleful at a time, continuing to stir the risotto at all times. Add the peas when you get to the last couple of ladles of stock.
Step 4: Once the rice and peas are cooked and the stock absorbed, take off the heat and stir through the cheese.
Step 5: Season for the adults and enjoy.

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