A simple, tasty salad which can be enjoyed any time of year, whether for lunch or dinner.

Serves 4 people
Ingredients;
1 tbsp olive oil
60g (2oz) butter
60g (20z) unsmoked bacon, chopped
1 small onion, chopped
1.4 litres (21/2 pints hot chicken stock
200g (7oz) risotto rice
3tbsp chopped fresh parsley
225g (8oz) frozen or canned petits pois
60g (2oz) Parmesan cheese, grated
pepper

Method
1. Heat the oil and half of the butter in a saucepan.
2. Add the bacon and onion to the pan and fry for 5 minutes.
3. Add the stock to the pan and bring to the boil.
4. Stir in the rice and season to taste with pepper. Cook until the rice is tender. This will take about 20-30 minutes. Stir occasionally.
5. Add the parsley and frozen or canned petits pois and cook for 8 minutes until the peas are thoroughly heated.
6. Stir in the remaining butter and the Parmesan. Serve immediately with freshly ground black pepper.

Learn more about this author, Lynne Colquhoun.
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