Bacon & Pea Risotto

INGREDIENTS

• 1 tablespoon olive oil
• 2 red onions, finely diced
• 150g unsmoked bacon lardons
• 300g easy cook rice
• 64g mushroom soup pack
• 250g garden peas
• Salt
• Freshly ground black pepper

METHOD

1. Heat the oil over a high heat in a large frying pan.
2. Add the bacon and fry for 5-6 minutes until golden and crispy.
3. Add the onion and continue to fry for 2-3 minutes.
4. Stir in the rice, the mushroom soup mix and 1 litre of boiling water.
5. Season with salt and pepper and stir well.
6. Bring to a simmer and simmer gently for 25 minutes, stirring frequently.
7. Add in the peas and continue to cook for another 2-3 minutes.
8. Serve immediately.