Bacon & pea risotto

Bring the chicken stock to the boil in a pan, turn off the heat and cover to keep hot.

Heat the oil and 1 tbsp. butter in a medium saucepan and add the bacon, onion and garlic. Cook over a low heat for 5 minutes so soft but not brown, then stir in the rice.

Cook for 2-3 minutes until the rice is starting to become translucent and turn gold. Stir through the wine and and bay leaf and bubble until the wine has been absorbed.

Set the timer for 18 minutes and add enough hot stock to cover the rice and season well. For the next 18 minutes, stir the risotto regularly and aim to keep the rice covered by a thin layer of stock at all times, and always at a gently simmer.

When the timer goes off, stir in the peas and return to the boil. Check the rice is tender (still with a slight bite) and check for seasoning. Turn off the heat, remove the bay leaf, leave to sit for a couple of minutes then stir through the parsley, Parmesan and remaining butter.

Serve in heated bowls with a sprinkling of Parmesan.