BEEF AND PEA RISOTTO

Preparation time: 5 mins        Cooking time: 40 mins

INGREDIENTS:   Serves 4

30ml  cooking oil
1  onion, finely chopped
8  rashers rindless beef bacon, chopped
2  large courgettes, chopped
250ml  arborio rice
600ml  vegetable stock
Salt and freshly ground black pepper
250ml  frozen peas, cooked
100g  parmesan cheese shavings

Method:

• Preheat the oven to 180C. In an ovenproof, lidded dish that can also go on the stove, heat the oil and fry the onion, bacon and courgettes until the onions are glossy and the bacon begins to brown-about 10 minutes.
• Add the rice and stir for about a minute until all the grains are evenly covered with oil.
• Add the stock, season, cover with the lid, and bake in the oven for about 30 minutes or until the rice is cooked. Stir in the peas, sprinkle over the cheese and serve with a salad.