Happy Sunday everyone,

Hope you’re all enjoying your lazy day. I’ve been playing around with some recipes today, which i’ll hopefully be able to share with you soon. I was being nostalgic about my trips to NYC, and my love of warm blueberry scones, so had a go at making then, for a first batch they haven’t turned out too bad. I’ve also been trying out some different cinnamon roll recipes, which I am THIS close to nailing.

Anyway… I’ve been meaning to post this recipe for a while now, I always forget how easy this is to make, and how delicious it is. The mix of creamy goats cheese and fresh peas is amazing. I think this is a Jamie Oliver recipe, from his website, which I am obsessed with. If I am ever in need of inspiration I always check his website out.

If you wanted to make this dish veggie just omit the bacon, and use veg stock.

Serves 4

Ingredients

• 8 rashers smoked steaky bacon, chopped
• 1 white onion, finely chopped
• 400g risotto rice
• 250ml white wine
• 1 litre chicken stock
• 200g peas
• 100g goats cheese
• 75g parmesan

Method

In a large pan fry the bacon until its super crispy, and then transfer to a bowl lined with kitchen paper to absorb any oil.

Cook the onion on a low heat in the remaining bacon fat for about 5-10 minutes, or until the onions are soft. Add the risotto rice and cook for 3 minutes. Then pour in the white wine, making sure to gently stir all the time.

Once the wine has been absorbed, add your stock a ladle full at a time, making sure it has all been absorbed before adding more. This should take around 15-20 minutes. Check the rice is cooked, and then add the peas, bacon, and cheeses. Cook for 2 minutes or until the peas are coked and the cheese has melted.

Turn the heat off, put a lid on the pan, and allow to rest for 2 minutes. It is then ready to serve, I like a drizzle of extra virgin olive oil on top and a shaving of parmesan!