On 3rd August 2015, This was Dinner…
It’s a while since we had a risotto and knowing I had some prawns, peas and bacon in the freezer, this was the obvious.
- Prepare some vegetable stock
- Finely chop a shallot
- Get wine, prawns, peas, streaky bacon, risotto rice, butter, oil & seasoning ready
Heat the oil in a pan and add the shallot. Cook until softened.
Add the risotto rice and stir well, ensuring it is all coated in the oil.
Add a splash of wine and cook to reduce.
Add a ladle of stock and allow to cook until all absorbs.
Repeat until the risotto is almost cooked.
Cook the bacon to your liking in a separate pan.
Add the prawns and peas to the pan with the last ladle of stock and allow to cook.
Finish by adding a little butter to the risotto and stir to melt.
Serve the bacon on top of the risotto.