Bonfire-Ready Pea and Bacon Risotto

Nourishing November Grub

The First Day of November and here at Love Food HQ I’m inspired to celebrate this month of bonfires, sparklers, fireworks and guys with some cheap, cheerful and deliciously easy-to-make food – all wrapped together under the delightfully apt banner of #NourishingNovemberGrub.

Without further a-do, here’s this evening’s dinner recipe of pea and bacon risotto which has gone down a treat – or up like a gigantic firework with it’s tasty, filling and nutritious simplicity, depending upon how acknowledging you are of this month’s pending celebrations.

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Ready to eat well – for mere pennies, fellow foodies? Then here you go!

Ingredients

Serves 2

1 white onion or 2 shallots, peeled and chopped finely

1 clove of garlic, peeled and crushed

1tsbp of oil (I’ve used coconut oil: sunflower or olive oil are useful alternatives)

2 rashers of unsmoked bacon, rinds removed and cut into small pieces

100g rice, thoroughly washed and rinsed, your preference as to type (I’ve used a basics white rice range)

50g frozen peas

1litre vegetable stock (I used a good quality gluten-free stock cube with boiling hot water)

2tbsp low fat natural yoghurt

Salt and pepper to season

Method

  • On a medium heat, place a frying pan and add the oil you are cooking with. Wait until a mini heat haze appears and add the onion and garlic, turning the heat to low and cooking the ingredients for about 10 minutes or until the onion appears translucent.
  • Now add the chopped bacon and swish within the onion and garlic mixture until all the mini-looking rashers are coated in both the oil and the onion and garlic. The bacon will turn from a raw red-looking colour to a medium pink colour once cooked.
  • Next, add the washed rice and stir into the ingredients, ensuring it is coated with the mixture.
  • Gradually add the vegetable stock a little at a time and allowing each lot of stock to slowly cook out, then adding another similar sized portion of stock and again cooking it out. Repeat this process until all the stock is used.
  • The rice I’ve used will take about 10-15 minutes to cook and retains it’s shape and texture well, whilst being a cheap alternative to the more expensive risotto rices.
  • You are looking for a thick-ish soup consistency and once achieved, down off the heat and remove the frying pan to a cold burner. You can now slowly add and stir in the low fat natural yoghurt being mindful not to let it curdle – this is optional so if you don’t have any to hand, then this meal will still tasty delicious without it. The natural yoghurt simply adds a creaminess to the dish.
  • Season and serve on warmed places or in dishes.

And that, fellow foodies, is it: a very quick, ever-so cheap and easy-to-make dinner after the day.

Bon appétit,

Dawn

For more easy-to-make recipes and inspired food ideas, then follow this website here and keep up-to-date with Ms Love Food on Twitter. Facebook and Mumsnet are websites you’ll find me on, too – so keep looking for tasty recipes coming up, fellow foodies!