Creamy bacon, pea and mint risotto recipe

Creamy bacon, pea and mint risotto is delicious, reassuring bowl food, perfect for serving up for summer meals. 

Risotto is a great speedy supper - it's ready in just half and hour. And although you do need to stir it almost constantly as it cooks, to prevent the rice sticking to the bottom of the pan and ensure it cooks evenly, it's quite a meditative process. Plus you get the gorgeous smell if it all the time it's cooking. This recipe serves four and it's one of our reliable cheap family meals, popular with kids and adults alike. Serve with a piece of crusty bread for wiping out the sauce from the bowl afterwards. 

Ingredients

• 75g cream cheese
• 1 tbsp olive oil
• 2 rashers bacon, diced
• 1 onion, peeled and chopped
• 250g Arborio risotto rice
• 1 litre reduced-salt or homemade vegetable stock, hot
• 200g frozen peas, defrosted
• 3 tbsp fresh mint, chopped
• Seasoning

Method

1. Heat the oil in a pan and fry the bacon for 3-4 minutes before adding the onion and sautéing for 4-5 minutes, until slightly translucent.
2. Stir in the rice and then add a ladle of stock and continue to stir until all the liquid has been absorbed.
3. Repeat with all but 2 ladles of the remaining stock until the rice is al dente.
4. Stir in the peas, chopped mint and cheese spread and continue to stir. If the risotto appears too thick, add more of the remaining stock.
5. Season according to taste.

Top tip for making creamy bacon, pea and mint risotto

Just before serving, drop a knob of butter into the risotto and give it a good stir to melt through, for extra creamy flavour. Serve with some grated Parmesan cheese to scatter over the top, along with extra mint leaves.