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Serves: 4
Ready in: 40 minutes
Price per serving: £1.67
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Calories (per serving): 655
Carbs: 81g
Fat: 18g
Saturated Fat: 6g
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INGREDIENTS:
1.5litres chicken stock
1 medium onion, chopped
500g bacon, diced
1 tbsp olive oil
350g rice
2 tbsp fresh thyme, chopped or 2 tsp mixed dried herbs
300g peas
50g Parmesan, grated or shaved
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- Boil the chicken stock, then simmer in a pan. Cook the onion and bacon in the oil in a saucepan for 10 minutes. Add the rice and stir over a low heat for a minute. Add 250ml of the stock, stir and simmer until absorbed.
- Add a further 250ml of stock, along with the thyme, and stir and simmer until absorbed. Continue in the same way until the rice is tender - 20-25 minutes. Add the peas for the last 5 minutes.
- Stir in half the Parmesan and serve the rest on top.
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