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Ingredients
- 4 slices bacon, diced
- 50 g (1¾ oz) salted butter
- 1 large onion, finely chopped
- 1 celery stalk, chopped into small pieces
- 2 litres (70 fl oz/8 cups) chicken stock
- 150 g (5½ oz/1 cup) frozen peas
- 250 g (9 oz) risoni
- 2 tablespoons chopped parsley
Method
1. Put the bacon, butter, onion and celery in a large heavy-based saucepan. Cook for 5 minutes over low heat, stirring occasionally.
2. Add the stock and peas and simmer, covered, for 5 minutes. Increase the heat and add the pasta. Cook uncovered, stirring occasionally, for 5 minutes. Add the parsley and serve.
