Bacon, Pea and Mint Risotto

I know a lot of people put risotto in the too-hard basket, what with its excessive neediness and demand for tender loving care. It's certainly easier to just bung some spaghetti into boiling water, but when I'm craving something a little bit fancier and I have the time to chill in the kitchen, sipping wine and periodically feeding stock to my saucepan, risotto is worth the effort. This risotto has the meatiness of the bacon combined with the delicate bite of the peas and the freshness of the mint and scattered goats feta, making it a winning combination!

Serves 4

Prep: 5 minutes

Cook: 40 minutes

Ingredients

1 tbsp vegetable oil

3 garlic cloves, diced

1 brown onion, diced

4 rashers shortcut bacon

1 1/2 cups arborio rice

1/2 cup dry white wine

4 cups chicken stock

1/2 cup green peas (frozen)

50g goats feta

1/2 bunch mint, leaves picked

Salt & pepper to taste

Method:

1. Pour stock into a saucepan and bring to a simmer over medium heat. Turn heat down so it's not boiling off but ensure stock stays warm. Adding cold stock into risotto = gluggy rice!

2. Heat oil in a large pan (one that has a lid) over medium heat. Add garlic and onion and cook, stirring, until softened.

3. Add bacon and cook for 2 minutes, until the bacon has some colour.

4. Add the rice and stir everything through until the grains are coated in the golden oil.

5. Pour in the wine and cook, stirring, for 3 minutes.

6. Pour in about one cup of the stock, or enough to just cover the contents of the pan. Don't stir! Leave it alone and wait until most of the stock has been absorbed. Only then do you want to add in a bit more stock and repeat the process. If you stir it at this stage you'll break the grains and they'll go all gluggy.

7. Once you have used up all your stock, try a grain of rice to make sure it's cooked through. If not, add a little boiling water from the kettle until you're satisfied that your rice is deliciously al dente.

8. Turn off the heat and add the peas to the risotto. Pop the lid on and let the peas steam gently until they are warm and bright green in colour.

9. Stir the mint leaves and most of the goats feta through the risotto (reserving some for garnish). Divide between bowls, top with extra mint and feta and enjoy!