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When you want something really filling and also provides one of the 5 fruit and vegetables you need everyday, this risotto recipe is very easy to make and cheap too!

It takes about 25 minutes to cook.


  • 175g frozen green peas
  • 1 chicken stock cube
  • 2 shallots or onions, chopped
  • 70g bacon bits, preferably smoked
  • 75ml dry white wine
  • 250g risotto rice
  • 3 tbsp parmesan cheese, grated
  • 25g butter

How to:

  1. Simmer fozen peas in water until cooked al  dente. Drain but keep the water to use to make 1.2litres stock.
  2. Make  stock by using the reserved peas water plus some more to make 1.2litres and add chicken stock cube. Keep simmering.
  3. Put bacon bits and shallots (or onions) in a non stick pan. Cover over medium heat until soft and golden. Add the rice and stir for a minute followed by the wine. Gradually add the stock (half a cup each time) and keep stirring until liquid is absorbed. This will take 15-20 minutes.
  4. When the rice is almost tender, add the cooked peas and cook for a couple of minutes. Turn the heat off then stir in the cheese and butter. Season to taste.
  5. Serve on warmed plates/bowls.