Ingredients

• ½ tbsp oil (olive is nice here)
• 1 onion, peeled and chopped
• 1 clove garlic, peeled and mashed
• 1½ cups short grain rice (Aborio is best)
• salt and pepper
• 3½-4 cups vegetable or chicken stock
• 250 grams baby scallopini, washed and quartered
• 150 grams snowpeas, trimmed or 500 grams fresh asparagus, trimmed
• 4 rashers middle bacon
• ¼ cup grated parmesan
• extra parmesan and chives to garnish

Method

1. Cook the onion and garlic in the oil in a large saucepan until tender.
2. Add the rice, salt and pepper, stirring for about 2 minutes.
3. Add enough stock to cover the rice, continue cooking, stirring all the time, until most of the stock has been absorbed. Add more stock in small quantities, until it is absorbed and the rice is tender.
4. Boil vegetables for 3 minutes or until tender. Drain. Cook the bacon under a hot grill until crispy, and break into pieces. Add vegetables, bacon and parmesan to the risotto and heat through for 1-2 minutes. Serve garnished with extra parmesan and chives.