Finely chop and prepare all vegetables, measure out rice . Make up 800ml of chicken stock from stock cubes or pre-prepared.
Fry onions and bacon in 25g of butter with pesto, basil, oregano, brown sugar, Worcestershire sauce on low heat in a deep sauce pan until bacon is cooked through.
Add the remaining 25g of butter, rice and mushrooms and crush garlic into pan and continue to fry on low heat for 3-4 minutes. Continuously stirring the rice to make sure it doesn‘t burn on the base of the pan.
Add in the glass of white wine and continue to stir for 1 minute.
Pour in approx. 100ml of the stock and keep stirring. When the stock evaporates and the rice looks to start drying out, add another 50-100ml stock.
Repeat step 5 until you have approximately 50-100ml of stock left over. At this point grate the 50g of parmesan into the mix, pour in the frozen peas and add in the remaining stock. Keep stirring.
When the stock has evaporated and the rice has a chalky but al dente texture stir in some ground black pepper.
Serve onto plates and add parmesan shavings on top for presentation and to taste.
Eat and enjoy!
You must keep stirring the pan throughout this recipe to keep the rice absorbing the stock and avoid it getting stuck on the base of the pan.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.