Bacon, Mushroom and Rocket Risotto

Main courseServes 2

# Heat the oil in a saucepan, add onion and bacon and cook for 1-2 minutes . # Add the rice and cook for 2-3 minutes until the rice starts to look 'glassy'. # Add mushrooms and pork stock gradually and bring to the boil. # Season and simmer gently for 30 minutes or until the rice is cooked and liquid is absorbed. # Add the asparagus and top with rocket leaves and grated Parmesan # Serve and enjoy immediately!


* 6-8 rashers unsmoked back bacon, chopped British (Yorkshire is best of course!) * 1tsp (5ml) olive oil * 1 onion, chopped * 5 oz (150g) risotto rice (Aroborio) * 2 oz (50g) mixed mushrooms, sliced * 1pt (600ml) pork stock * 4 oz ((100g) asparagus, sliced thickly * Handful rocket leaves * 2tbsp Grated parmesan (optional)