The quantities are a bit vague as I don't tend to measure stuff out when I am cooking - the amounts giving serve 2 adults and 2 small children so probably 2-3 adults as a main course.
Ingredients;
1 finely chopped onion
Olive oil
2 rashers smoked bacon (optional)
Arborio Rice (I use approx 250g)
1 - 1.5 litres stock - veg or chicken
Fresh or frozen garden peas - if using fresh you need about 600g unshelled, frozen 1.5 cupfulls.
3 tbsp parmesan
a few basil leaves.
Heat the stock to boiling then reduce heat and keep warm.
Fry the onion and bacon in a little oil until the onion is softened but not browned.
Add the rice and stir well.
Add two ladle fulls of stock and stir until almost all the stock has been absorbed - keep adding the stock a ladle full at a time. After 10 minutes add the peas.
Continue adding stock and stiring to prevent it from sticking. The rice takes between 20-30 mins to cook through - check it after 20 mins and continue until you are happy with the texture of the rice and consistency; I like my risotto to be quite soupy but some people prefer a porridgy texture.
Remove from the heat and stirthrough the cheese.
Check for seasoning - do not add salt before this as your stock will become concentrated during the cooking process and it is very easy to over salt the risotto if you season halfway through cooking.
Stir in the torn basil leaves and leave to rest for 10 mins.
Serve with crusty bread and a green salad.
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