Creamy Risotto with Peas and Crispy Bacon

OK, for all you pork lovers out there (I know who you are), this is a great dish. Sorry Vegetarians! We had it last night for dinner and D gobbled it up. It's not low fat, but you could omit either the salami/chorizo or the bacon, and just enjoy the risotto. Either way, it's creamy, salty goodness.

Ingredients:

1 Tbsp extra virgin olive oil

15g/.5 oz knob of butter

1 medium onion, peeled and finely chopped

3 spring onions/green onions, trimmed and sliced

60g/2.5 oz. cured chorizo sausage, coarsely chopped

(I substituted some garlic-flavored hard salami)

200g/7 oz Arborio risotto rice

1 glass dry white wine

500 ml/2 cups chicken stock, heated

1 heaped tbsp mascarpone or cream cheese

40g/1.5 oz grated Parmesan cheese

60g/2.5 oz frozen peas

4 rashers/slices unsmoked back or streaky bacon

1. Heat the olive oil and butter in a pan, add the onion and green onion and cook until softened, about 5-6 mins. Add the chorizo and cook for 2 minutes, then add the risotto rice and cook an additional 2 minutes, making sure all rice is coated in oils.

2. Add the wine and continue to stir until it has been absorbed, then add a ladle of the hot stock. Reduce the heat to simmer. Keep stirring, allowing each ladleful of stock to be absorbed before adding the next.

3. Once all the stock has been absorbed, stir in the mascarpone and Parmesan, then mix in the frozen peas. Remove from the heat and cover for 2 minutes. Meanwhile, grill the bacon until crisp, then place 2 rashers on top of each serving of risotto.