Ingredients: (Serves 4)

1 tbsp olive oil

250g/9oz back bacon, chopped

1 large onion, chopped

300g/11oz risotto rice

750ml/ 1¼ pt chicken stock

4 tbsp fresh cream

50g/2oz grated parmesan

Salt, pepper

Method:

1. Heat the olive oil in a frying pan and fry the bacon for 3-4 mins until crispy. Remove from pan and set aside.

2. Add the onion to the pan and cook gently for 5 mins.

3. Stir in the rice, fry for a minute, then pour in the stock. Simmer for 15-18 mins, stirring occasionally, until the rice is tender. If the rice starts to look dry, add a little bit of hot water.

4. When the risotto is cooked, stir in the bacon, cream, parmesan and seasoning. Serve immediately.