Lemon, pea, courgette and bacon risotto

Serves: 4

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Total Time: 30

Prep Time: 5

Cook Time: 25

• 1 tablespoon(s) olive oil 1 onion, finely chopped
• 1 clove(s) garlic, crushed
• 250g/9oz pancetta or bacon bits
• juice and finely grated zest of 1 lemon
• 225g/8oz risotto (arborio) rice 900ml/1 1?2 pints hot vegetable stock
• 2  courgettes, grated
• 200g/7oz frozen peas
• 4 tablespoon(s) freshly grated Parmesan cheese

Method

1. Gently heat olive oil in a large heavy-based pan. Add onion and garlic, and cook for 5 mins to soften. Add pancetta or bacon bits and cook for another 5 mins, till starting to brown.
2. Sprinkle over lemon juice and zest, then add rice and cook, stirring, for 2-3 mins. Add 300ml/1?2 pint stock, stir and simmer for 5 mins. Then add another 300ml/1?2 pint of stock, and stir from time to time till liquid is absorbed.
3. Pour in remaining stock, add courgettes and peas, then cook for another few mins, till rice is tender and saucy. Remove pan from heat, add Parmesan cheese, and season generously before serving.

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