Hi all….trust you are all good and enjoying the weather whatever it may be :). It had definitely been a while before this update. It has just been a very challenging week, but for now balance has been restored so back to the norm :).
If you do not know by now I’m a fan of all things rice :). Rice is versatile as a food ingredient and at least one form of rice must be in your food cupboard at all times. I made risotto but without crème fraîche or cheese as I’m trying to be healthy ;). Bacon simply because I had a pack in the fridge. I have never been a fan of bacon because I think it is ridiculously salty but it worked well with this meal *inserthappydance*.
Prep time: 5mins
Cook time: 35mins
8 bacon rashers
1 cooking spoon olive oil
2 bunch spring onions, chopped
2 red chilli, deseeded and thinly sliced
1 teaspoon ginger and garlic paste
300g Italian risotto rice
600 ml chicken stock
100g frozen peas
Place the rashers on an oven tray and into a preheated oven at 220° to cook for 5mins on either side. Once cooked roughly chop and keep.
In a large sauce pan, add olive oil to heat, then add spring onions, chilli and ginger and garlic paste, stir for 50 seconds. Add the risotto and stir into the mix for a minute. Add the stock and leave to cook for 20 minutes on low heat.
Add the bacon and peas, stir and leave to cook for another 3 minutes. Serve and enjoy 🙂