Mushroom, Pea and Bacon Risotto

Serves 4.


  • 2 1/4pints chicken stock
  • 2tbsp olive oil
  • 6 rashers streaky bacon
  • 4oz mushrooms
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 12oz risotto rice
  • 6oz frozen peas
  • 3oz cheese


  • Ladle (or use a small cup/glass).


  1. Make up the stock and put it in a large pan on a low heat to keep it
    just simmering.
  2. In a large frying pan, fry the bacon until crisp. Remove from the
    pan and set aside. Then fry the mushrooms until soft, and similarly
    set these aside. Fry the onion and garlic until soft.
  3. Add the rice to the onion, and mix well, cooking for a minute until
    the rice is transparent.
  4. Now add a ladleful of the stock and reduce the heat to simmer. Stir
    well, until most of the liquid has been absorbed by the rice.
  5. Add another spoonful of stock, and repeat until about 2 quarters of
    the stock has been added.
  6. Add the rest of the stock and heat for about 20 minutes.
  7. Remove from the heat, and stir in the bacon and mushrooms. Grate in
    about 2 thirds of the cheese, and stir until it has all melted.
  8. Reserve the rest of the cheese to grate over after serving.