Chicken and bacon risotto

Method

1. Slice the rashers into bite-size strips (remember they will shrink as they cook) and leave to the side

2. Fry the onion and garlic together in a large frying pan/wok. Once the onions have begun to soften, add the bacon and the mushrooms. Stir until cooked

3. Put all the cubed chicken into the pan and stir until seared all over

4. Add the rice and stir around to absorb the liquid in the pan, then quickly add a small amount of stock (enough to surround the contents of the pan)

5. Continue stirring the pan until the liquid has reduced and then add more. At this point season with salt and pepper to taste

6. For 15-20 mins stir the pan, adding stock when necessary (if you run out of stock use boiling water)

7. Check your rice, it should be soft with no crunch. If not keep adding water and stirring

8. Once the rice is done add the peas and parmesan and a small knob of butter

9. Stir together and serve hot