·1 onion, peeled and chopped ·75g low salt lean back bacon, roughly chopped ·1 large leek, thinly sliced ·1 tbsp olive oil ·1 litre low salt chicken stock ·350g Arborio rice ·ground black pepper ·60ml white wine ·½ lemon (rind pared) ·2 tbsp lemon juice ·225g brown cap mushrooms, sliced ·75g petit pois or garden peas, thawed ·125g low fat hard cheese, finely grated ·rocket leaves and a drizzle of virgin olive oil to serve
1. Bring the stock to the boil in a large saucepan and keep it at barely simmering point. 2. Heat the oil in a large heavy based saucepan, add the onion, bacon, leeks and 2 tbsp water and cook for about 2-3 minutes or until beginning to soften. 3. Stir in the rice and season well. Add the wine, lemon rind and lemon juice and a ladleful of stock. Cook gently, stirring occasionally until the wine and stock is absorbed. 4. Add the mushrooms and gradually begin adding the simmering liquid, a ladleful at a time, allowing each addition to be absorbed before adding the next, keep stirring and adding ladleful’s of stock (this will take about 25 minutes). 5. When most of the stock has been added and the rice is creamy, add in the peas and low fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and check the seasoning. 6. Serve the risotto in warm bowls with a handful of rocket leaves on each plate.