Pea & Bacon Risotto

Ingredients

Pea pesto:

1c baby peas, defrosted

1 garlic clove

2 tbsp pinenuts, cashews or walnuts

1c spinach

Handful basil

3 tbsp grated parmesan

3 tbsp olive oil

Squeeze lemon juice

Salt and pepper

Risotto:

4 tbsp unsalted butter

250g streaky bacon

1 small leek, diced

1 ½c Arborio rice

1-2 garlic cloves, crushed

1 tbsp rosemary, chopped

½c white wine

1 litre vegetable stock, hot

1 tsp lemon zest

½c baby peas

Method

To make the pesto: Place the peas, garlic, nuts, spinach, basil and parmesan into a food processor and pulse until chopped.

Add the olive oil and lemon juice and process until combined. Season.

To make the risotto:

Cut the bacon into 3cm pieces. Melt 2 tbsp butter in a frypan and fry the bacon until crispy.

Remove from the pan and set aside. Using the same pan, add the other 2 tbsp butter and fry the leeks, rosemary and garlic.

Add the rice and stir until lightly toasted. Add the wine and stir until evaporated.

Add the stock 1 cup at a time, stirring frequently until the stock is absorbed. Continue to add stock 1 cup at a time, stirring frequently.

Keep adding stock until it reaches your desired texture and consistency.

Stir in the pea pesto, zest and baby peas. Top with the cooked bacon.

Sprinkle over extra parmesan and nuts if desired. Serve immediately.