Risottos are a great way of feeding a hungry family and apart from the fact you have to stir here and there, they are relatively easy to make. Both my boys love peas which is great as they are full of fibre and a good source of protein. I actually used frozen peas mainly because they were in my freezer, but they also blend well to make a smooth purée. I used bacon lardons, but pancetta or chopped streaky bacon would work equally well.
2 onions - finely chopped
4 cloves garlic - crushed
200g bacon lardons/pancetta/ chopped streaky bacon
300g arborio rice
1 small glass of white or Rosé wine
1.5 litres chicken stock - hot
200g cooked chicken - chopped or pulled apart
350g frozen peas - almost defrosted (I like petite pois)
3 tablespoons grated Parmesan
1 teaspoon butter
Sauté the onion until soft. Add the garlic and bacon and cook until golden. Pour in the rice and coat in all the flavour. Season generously and stir. Pour in the wine, stir until absorbed. Add stock ladle at a time stirring until absorbed. Repeat until the rice is just cooked with a creamy texture adding the chicken in with the last ladle full. Blitz half of the peas with 2 tablespoons of the stock to make a purée. Add the purée and the peas to the risotto and stir. Warm through but don’t cook for long or the colour won’t be a vibrant clean green. Add the butter and Parmesan, remove from the heat and stir. Serve immediately.