This creamy risotto dish is a great option for a quick and easy mid-week meal – and you can sneak some veg in there without the kids noticing!
- 75g cheese spread
- 1 tbsp olive oil
- 2 rashers bacon, diced
- 1 onion, peeled and chopped
- 250g Arborio rice
- 1 litre reduced-salt or homemade vegetable stock, hot
- 200g frozen peas, defrosted
- 3 tbsp fresh mint, chopped
Heat the oil in a pan and fry the bacon for 3-4 minutes before adding the onion and sautéing for 4-5 minutes, until slightly translucent.
Stir in the rice and then add a ladle of stock and continue to stir until all the liquid has been absorbed.
Repeat with all but 2 ladles of the remaining stock until the rice is al dente.
Stir in the peas, chopped mint and cheese spread and continue to stir. If the risotto appears too thick, add more of the remaining stock.
Season according to taste.
Serve with seasonal veg for an extra health boost