Heat the olive oil in a large saucepan and fry off the onion and crushed garlic. Add the bacon and courgettes and allow to lightly brown before adding the rice.
Coat the rice in the oil to absorb the flavour before adding half of the stock. Cook on a medium heat for 5-8 minutes until the rice soaks up the liquid.
Add the chicken and the wine, if using, and the rest of the stock, stir well and cook gently for a further 8-10 minutes until the rice is cooked. Season with black pepper before serving.
Tips: Don’t worry if the rice sticks, stir regularly and continue to add liquid to the pan until the rice is ready. The final consistency should be almost creamy, with most of the liquid absorbed by the rice.
Peas work well in this too and can be added straight from the freezer in place of the courgette.
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