Bacon and pea cheesy risotto
Skill level: Easy peasy
Costs: Cheap as chips
- 2 x 175g packs Risotto Pronto quattro formaggi (we used Riso Gallo)
- 200g smoked lardons
- 200g frozen peas
- 45g Parmesan, grated
You can also use fresh peas when they are in season for an added boost of flavour.
- Put 900ml boiling water into a large pan, tip in the two packs of risotto rice and cook for 7 minutes.
- Meanwhile, fry the lardons in a dry frying pan for 5 minutes until golden. Add the lardons and peas to the rice and cook for 5 more minutes until the rice is tender and most of the liquid has been absorbed.
- Serve with a sprinkle of grated Parmesan.
Nutritional information per portion
- Calories 538(kcal)
- Fat 19.0g
- Saturates 7.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.