Neven Maguire's Risotto with Garden Peas and Bacon

INGREDIENTS

• 500g Simply Better Italian Arborio Rice
• 2 Tbsp Simply Better PDO Terra Di Bari Bitonto Extra Virgin Olive Oil
• 130g Simply Better Dry Cured Unsmoked Irish Bacon Lardons
• 50g Simply Better Parmigiano Reggiano, Grated
• 450g Frozen Garden Peas
• 1 Large Onion, finely chopped
• 2 Garlic Cloves, crushed
• 1.5 Litres Chicken Stock (from a cube is fine)
• Sea Salt & Freshly Ground Black Pepper
• Fresh Basil Leaves, chopped

METHOD

1. Heat the olive oil in a large skillet pan over a medium heat. Add the onion and garlic and cook gently for 3-4 minutes, stirring occasionally, until softened but not coloured. Add the bacon lardons and cook for another 2-3 minutes, until crisp and lightly golden. Increase the heat, stir in the rice and cook gently for 1 minute, stirring continuously, until the rice is opaque and fragrant.
2. Meanwhile, pour the stock into a separate pan and bring to a gentle simmer. Add a ladleful of stock to the rice and cook gently, stirring until absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently. Allow each addition of stock to be almost completely absorbed before adding the next ladleful, until the rice is al dente (tender but still with a slight bite). This should take about 20 minutes.
3. About 2 minutes before the risotto is ready, stir in the peas and allow to finish cooking. Stir in the grated Parmesan, basil and season to taste with salt and pepper. Leave to rest and swell a little more for 3 minutes. Ladle into warmed shallow bowls and scatter over the Parmesan shavings to serve.