Fennel, pea and bacon risotto

Method

1. Heat the oil in a large deep frying pan and add the bacon lardons. Fry for 2-3 minutes on a high heat until starting to colour. Add the fennel and leeks and fry for 5-8 minutes more until they’re starting to soften.
2. Stir in the rice and cook for 2-3 minutes until it turns translucent. Pour in the wine and bubble for 1-2 minutes until it has nearly all evaporated. Start adding the chicken stock, a little at a time, allowing each addition to be absorbed into the rice before adding more stock.
3. Keep cooking and stirring the risotto, adding stock as needed. Once all the stock has been added, simmer until the rice is tender (about 30 minutes).
4. When the rice is almost done, stir in the peas and lemon juice, then simmer for a few minutes to heat up/cook the peas. Stir in most of the parmesan.
5. Serve the risotto in warmed bowls, scattered with a handful of chopped mint (if you like) and the remaining parmesan.