Instructions

1. 1

   Bring the stock to the boil in a large saucepan and keep it at barely simmering point.

   
   

2. 2

   Heat the oil in a large heavy based saucepan, add the onion, bacon, leek and 2 tbsps water and cook for about 2-3 mins or until the mixture begins to soften.

   
   

3. 3

   Stir in the rice and season well. Add the wine, lemon rind and 2 tbsps lemon juice and two large tbsps of stock. Cook gently, stirring occasionally until the wine and stock is absorbed.

   
   

4. 4

   Add the mushrooms and gradually add the simmering liquid, a spoonful at a time, let the mixture absorb the stock before adding each spoonful. Keep stirring and adding stock, this will take about 25 mins.

   
   

5. 5

   When most of the stock has been added and the rice is creamy, add the peas and low-fat grated hard cheese and stir until the cheese begins to melt. Remove the lemon rind and season to taste.

   
   

6. 6

   Serve the risotto with salad or rocket leaves and a drizzle of olive oil.