Pea And Bacon Risotto: Food Fest 2

In this episode of Food Fest Chef Jonny Marsh shows you how to make a delicious pea and bacon risotto served with blanched kale - perfect for a dinner party or romantic night in!

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Ingredients:

100g frozen peas
Salt and pepper
Olive oil
1 onion
350g arborio rice
1 tbsp white wine vinegar
Butter
5-6 rashers of bacon
1 tbsp mascarpone cheese
Handful of Parmesan cheese
200ml double cream
Few mint leaves
Squeeze of lemon juice
Handful of kale
Handful of micro cress

Step 1: Make The Pea Puree
Boil the frozen peas in water until cooked. Drain, then blend in a food processor to make the puree and transfer to a large cooking pot. Add some more water to the peas and place on a low heat.

Step 2: Make The Risotto
Place another pan on a medium to high heat. Soften the onions in the olive oil and season with salt and pepper. Once the onions are soft, add the arborio rice to the pan and mix well. Pour in the white wine vinegar and stir until completely absorbed. Then gradually add the stock, stirring continuously. Continue in this way for about 20-30 minutes until the rice is tender.

Step 3: Cook The Bacon
Cook the bacon in oil and butter until cooked and crispy.

Step 4: Finish Off The Risotto
Add mascarpone and Parmesan cheese to the rice and stir well. Squeeze the juice from the lemon into the pan.

Step 5: Make The Whipped Cream
Whip the double cream until thick. Add salt, pepper, and finely chopped mint leaves.

Step 6: Cook The Kale
Boil a mixture of water and butter and add the kale. Move off the heat and allow the leaves to cook for a few minutes.

Step 7: Serve
Serve the risotto with the kale, bacon and a spoon of the whipped cream. Add some micro cress to finish.