Chicken, Bacon, and Pea Risotto

Chicken, Bacon, and Pea Risotto
By Luisa Baum

1 onion cut into 8
1 garlic clove, peeled
30 ml olive oil
400g chicken breast cubed into 2 cm pieces
4 rashers rindless bacon, cut into strips then cut in half
350 g Arborio rice
1 ltr chicken stock (1 used salt reduce but you could use stock cubes and water)
1 cup baby peas, thawed
40-80 grams parmesan cheese

Chop onion and garlic on speed 5, 10 seconds.
Change to stirring blade (optional)
Scrape down sides of jug, add oil, bacon and chicken, saute for 4 minutes, speed 1, 100 deg, scrape down jug and repeat.
Add rice to jug, 2 min, speed 1, 100 temp, this is to coat the rice.
Scrape down, add stock. Cook 20 minutes, speed 1, 100 temp. After this time check the rice, mine was not far from done, add the baby peas, refasten the lid and let stand for 5 to 10 minutes.
Add the parmesan cheese and let it stir on speed 1 for a minute.

It worked out really well for me. You can also replace 200 mls of stock with 200mls of white wine, my husband doesn't like wine so I left it out.