Using a few clever shortcuts, this risotto can be whipped up in under 20 minutes. The classic combination of sweet peas, crispy smoked bacon and salty Parmesan cheese makes this speedy supper a real crowd pleaser. Serve as it is or with a big salad for an easy mid-week meal.
- 2 x 175g packs Risotto Pronto quattro formaggi (we used Riso Gallo)
- 200g smoked lardons
- 200g frozen peas
- 45g Parmesan, grated
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.
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You can also use fresh peas when they are in season for an added boost of flavour.