Ingredients
Units
Scale
- 1 1/4 litres Chicken or Vegetable stock
- 200g Snow peas, trimmed and string removed and cut in half
- 2 tbs Olive oil
- 1 Brown onion, finely chopped
- 100g Bacon, cut into strips
- 2 cloves of Garlic, crushed
- 2 cups Arborio rice
- 1/2 cup Dry white wine
- 1/2 cup Finely grated parmesan cheese
- 30g Butter, cubed
- 120g Rocket
- Salt and pepper, to taste
- 1 Lemon, juiced
Instructions
- Place stock in a saucepan, cover and bring to the boil over high heat. Cook peas in the boiling stock for 2 minutes or until crisp-tender. Remove the peas from the stock with a slotted spoon, rinse with cold water and drain. Reduce heat to low and simmer stock until required.
- Heat oil in frying pan over medium heat. Add onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion has softened. Increase heat to high, add rice and cook, stirring, for 1-2 minute. Add wine, bring to the boil and boil for 1- 2 minutes or until wine is reduced by half.
- Add hot stock a ladleful at a time, stirring frequently, and cook until stock has been absorbed before adding more. Cook until rice is almost al dente (20-25 minutes). Stir in peas and remove from heat.
- Stir in cheese (reserving some for serving), butter, rocket and lemon juice.
- Season to taste and serve with reserved parmesan cheese.
- Prep Time: 10
- Cook Time: 25
- Category: Rice
- Method: Stirred
- Cuisine: Italian
