Ingredients: 125 grams diced bacon, 125 grams mushrooms, 1 onion, 2 garlic cloves, thyme, 250 grams risotto rice, a dash of white wine, 300 grams frozen peas, 750 ml stock, grated cheese,
Number of persons: 4
Bake 125 gram diced bacon crispy in hot oil. Shovel, when the bacon is crisp, the bacon from the pan. Bake in the remaining fat 125 grams sliced mushrooms until soft. Spoon the mushrooms from the pan. Put new oil in the pan. Bake 1 chopped onion with 2 finely chopped garlic and thyme until the onion is soft. Add 250 grams of risotto rice and stir. Add a dash of white wine and let the alcohol evaporate, while stirring. Add 300 grams frozen peas. Then gradually add 750 ml stock. Add that much stock until the risotto is tender. This may take about 20 minutes. Stir in grated cheese as desired and let the cheese melt. Put on your plate a little more grated cheese over the risotto. Enjoy!