Easy peasy risotto

This is the easiest and most delicious risotto in the world, taken from BBC Food Magazine. Ignore all those pasty chefs who tell you to keep stirring for 20 minutes – nonsense!

Ingredients:

• 1 onion
• For meaties, 6 rashers chopped streaky bacon
• For veggies, some broad beans, red peppers, anything delicious
• 300g risotto rice
• 1l hot vegetable stock
• 100g frozen peas

Method:

• Finely chop the onion.
• Heat 2TB of olive oil and a knob of butter in a pan, add the onion and fry until lightly grown, about 7 minutes. (Meat-eaters would add the bacon now, and fry for a further 5 minutes until it starts to crisp.)
• Add the rice and stock and bring to the boil. Stir well, reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
• Stir in the peas (and in our case some red pepper and/or broad beans too), add a little salt and pepper and cook for a further 3 minutes.
• Serve sprinkled with freshly grated parmesan (or mature Gruyere is just as nice) and black pepper.

Scoff.