• 300 g arborio rice
  • 1500 ml chicken/vegetable stock
  • 1 dash white wine
  • 3 tblsp olive oil
  • 3 diced shallot
  • 1 clove crushed garlic
  • 1 pinch salt and pepper
  • 200 g streaky bacon
  • 200 g petite pois
  • 20 g parmesan cheese
  • 1 pinch thyme


  • Bring the stock to a simmer. In a second pot add the olive oil over a gentle heat and add in the chopped bacon until crisp and golden.
  • Lower the heat and add the Shallots and cook slowly over a low heat for 5 minutes, as the shallots become transparent add the thyme and garlic and cook for a further minute.
  • Add the Arborio rice, stirring until the grains are well coated in the juices. Add a ladle full of the hot stock at a time, stirring until it has been absorbed.
  • Continue adding the stock a ladle at a time until it has all been absorbed or the rice has become tender. (This will take about 18 minutes.)
  • Now add the peas and cook for a further 2 minutes. Finish with the parmesan cheese and serve.