Ingredients

• Risotto rice 150g (I used arborio rice)
• Butter 20g
• 2 tbsp olive oil
• 1 small onion, diced
• 1 clove of garlic, crushed
• 2 rashers of bacon, chopped
• 1 large chicken breast, sliced thinly
• A glass of dry white wine
• 400ml chicken stock
• 1 cup frozen peas
• Grated parmesan cheese 30g
• Small handful of parsley, chopped
• Salt and pepper

Directions

1. Place the stock in a saucepan, bring to the boil and keep on a low simmering heat.

2. Heat some oil in a pan and saute the bacon and chicken pieces for a few minutes until half cooked. Set aside.

3. Melt the butter and olive oil in the pan. Saute the onions and garlic over moderate heat until softened but not browned.

4. Add the rice and then white wine, stir well and heat until all surplus liquid has been absorbed. Add a ladle of hot stock to the rice and stir the mixture until all the liquid has been absorbed. Continue to add the remaining stock ladle by ladle, stirring frequently, for about 20-25 minutes, until all the liquid has been absorbed and the rice is just cooked to al dente. If you run out of stock just before the rice is done, just add hot water.

5. In the last 5 minutes of cooking, add the bacon, chicken and frozen peas and last portion of stock or water. Cook for a few more minutes until the stock is absorbed. Add grated parmesan, stir well, and season with salt and pepper. The mixture should be slightly creamy and the rice al dente. Garnish with parsley and serve immediately.

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