Delicious & Nutritious
Risotto (1h preparation)
1 onion diced finely
1 packet smokey bacon
1/2 a punnet of mushrooms
1 handful of peas
200g blue cheese. (If using Rochfort 150g is plenty)
Method
Fry onions until classy in a small amount of oil
Add bacon and fry until turning crispy
Add finely chopped mushrooms and fry off until cooked.
Add 300g risotto fry for 1 minute.
Add 150ml white wine and mix well.
Once evaporated add boiling water just to cover risotto.
Now season, pepper and one oxo cube.
Keep adding small amounts of water which amounts to 1.5L of water (whole kettle) until risotto is creamy but still a little chewy.
Add peas whilst adding last portion of water.
Then dice the blue cheese into the risotto off the heat blend until melted.
DONE!
