1. Heat the butter in a saute pan and cook the onion, garlic and bacon for 5 minutes until softened and golden. Stir in the rice and cook for 1 minute. 2. Gradually stir in the stock, cooking for about 20 minutes until the grains are tender and all the liquid has been absorbed. Stir in the parsley and season with a tiny pinch of salt and some black pepper. 3. Roughly dice the cheese and stir into the risotto. Quickly divide the risotto into 4 bowl, before the cheese has completely melted, and finish with a good grind of black pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
