Bacon, Pea and Baby Spinach Risotto

I like to have a change from garden salads and lighter meals that are generally characteristic of summer and have a more substantial meal once in a while.

Risotto does not have to be kept off the menu until Winter. With fresh vegetables and herbs it can be a satisfying meal in the warm months too.

I find it to be a meal suitable for entertaining because it is easy to serve to numerous people. Alternatively, we often use risotto as a “double up” meal that can be used over two consecutive nights for dinner.

• Serves: 4-6
• Preparation Time:
• Cook Time:

Ingredients:

• 1 tablespoon oil
• 2 garlic cloves-chopped
• 4-6 rashers of bacon – cut into pieces
• 1 tablespoon butter
• 1 and 1/2 cups of risotto rice
• 1/2 cup of dry white wine
• 4 cups of chicken or vegetable stock
• freshly ground black pepper to season
• handful of fresh thyme leaves (I used lemon thyme)
• 1/2 cup of fresh or frozen peas
• 1/4 cup of capsicum- chopped
• juice of 1 lemon
• 1 cup fresh basil leaves – roughly torn
• 2 cups of fresh baby spinach leaves (approximately 90 grams)
• freshly grated parmesan cheese, or feta to serve

Steps:

1. To a heavy based pan add oil, garlic and bacon until the bacon is cooked. Remove from the heat and set aside
2. Add the butter to the pan and when it is melted stir in the rice to coat the outside with the butter
3. Add the wine and simmer gently until the liquid has reduced by half
4. Add 1 cup of stock, thyme leaves and season with pepper
5. Stir gently until the liquid is almost absorbed then add another cup of stock and repeat once more
6. When there is one cup of stock remaining to be added add the peas, capsicum, lemon juice with the remaining stock and continue to stir until the liquid is almost absorbed
7. Add the torn basil leaves and baby spinach leaves and stir through
8. Remove from the heat when the basil and spinach start to wilt, the liquid absorbed and the rice cooked
9. Serve topped with fresh parmesan, or feta