Submitted by Lisa Mariani Hackney
Just 1 pot cookbook page 40
1 tbsp olive oil
4tbsp of butter
2 oz bacon
1 small onion, chopped
6 1/4 cups hot chicken stock
1 c risotto rice
3tbsp chopped fresh parsley
2 c frozen peas
1/2 c freshly grated parmesan cheese
pepper
Heat the olive oil and half the butter in a heavy bottomed pan. Add the bacon and onion and cook on low heat till translucent but not browned. Add stock and bring to a boil. add rice and season to taste with pepper. Bring to a boil over low heat and simmer. Stirring occasionally for 20-30 minutes or until rice is tender. Add parsley and peas and cook for about 8 minutes or until peas are heated through. Stir in the remaining butter and parmesan. Serve immediately with fresh ground pepper.
Just 1 pot cookbook page 40
1 tbsp olive oil
4tbsp of butter
2 oz bacon
1 small onion, chopped
6 1/4 cups hot chicken stock
1 c risotto rice
3tbsp chopped fresh parsley
2 c frozen peas
1/2 c freshly grated parmesan cheese
pepper
Heat the olive oil and half the butter in a heavy bottomed pan. Add the bacon and onion and cook on low heat till translucent but not browned. Add stock and bring to a boil. add rice and season to taste with pepper. Bring to a boil over low heat and simmer. Stirring occasionally for 20-30 minutes or until rice is tender. Add parsley and peas and cook for about 8 minutes or until peas are heated through. Stir in the remaining butter and parmesan. Serve immediately with fresh ground pepper.
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