Bacon & Pea Risotto
1 cup aborio rice
4 cups chicken stock
1 cup peas (frozen are ok just let thaw)
Fresh thyme sprigs
3 Henderson's Bacon slices
3/4 cup grated tasty cheese
1 medium diced onion
1/2 cup chardonnay
Pinch of salt
Ground black pepper to taste
1/2 a spring onion finely sliced
Simmer lightly chopped thyme in the stock over a medium heat, and leave over a low flame to keep warm.
In a large pan, fry your bacon on medium heat until crisp, then scoop out bacon, chop roughly and place aside for garnish.
Add chopped onion into the bacon flavoured oil and saute until clear.
Add your rice into the pan and stir for one minute to coat in the flavour. Add your wine and stir until it is absorbed.
Add 1/3 of your warm stock and stir until liquid is almost absorbed, then reserve 1/4 cup of stock and add the rest while stirring 1/2 a cup at a time. Wait until each lot of stock is almost absorbed then add the next lot. Stir in salt and pepper.
Add your peas, cheese and spring onion (if desired) and cook for a final 2 minutes.
Take your pan off the heat and stir in remaining stock.
Serve and garnish.