mint pesto risotto with smoked bacon, asparagus and peas

Ingredients
8oz / 225g smoked streaky bacon rind removed, finely diced
1 onion, finely chopped
10oz / 250g arborio or risotto rice
1 1/2pts / 900ml chicken or vegetable stock
5oz / 125g asparagus, trimmed and cut into 1 1/2in / 4cm lengths
5oz / 125g frozen peas
4tbsp / 4 x 15mlsp Stark Naked Mint Pesto
1oz / 25g Parmesan cheese shavings
Ground black pepper

Cooking instructions
Heat the bacon, onion and rice in a heavy based saucepan, stirring all the time, for 3 minutes or until the rice becomes translucent.

Add 2 ladlefuls of stock, stir well and cook until the stock has been absorbed. Continue to add stock and cook the rice for 15 minutes. Stir well after each addition of stock and cover the pan tightly.

Stir the asparagus and peas into the rice with the last ladleful of stock. Cook for 3 minutes. Stir in the pesto. Serve immediately with Parmesan shavings and freshly ground black pepper.

Stark Naked Mint Pesto Risotto with Smoked Bacon, Asparagus and Peas - yum!

For a delicious vegetarian dish omit the bacon and replace with 2 tbsp / 2 x 15mlsp olive oil