serves 4

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 500 ml long-grained rice
  • about 2 litres of vegetable stock
  • 750 ml frozen peas
  • 30 ml chopped parsley
  • 250 g streaky bacon
  • 100 g pecorino cheese, grated
  • salt and freshly ground black pepper to taste
Preheat oven to 200 °C. Heat olive oil in a deep pan. Sauté onion and garlic until soft and translucent. Add rice and cook for 60 seconds. Add about 500 ml of stock and bring to the boil. Stir now and again. Keep adding stock until rice is cooked through. Add peas and parsley and and cover. Let stand for about 10 minutes until peas are defrosted and cooked through. Put bacon on a baking tray and grill until crisp. Add cheese to rice and season with salt and pepper. Serverice with grilled bacon on top.