Serves 4-6

Ingredients

400g / 14oz smoked back bacon, trimmed and cut into pieces

250g / 9oz peas

750ml / 1 1/4 pints chicken stock

3 tbsp olive oil

3 shallots

250g / 9oz  risotto rice

100ml / 3 ½ fl oz dry white wine

50g / 2oz mascarpone

25g / 1oz unsalted butter

Large handful of mint leaves, finely shredded

75g / 3oz pea shoots

Pea puree

25g / 1oz unsalted butter

½ onion chopped

100g / 3 ½ oz peas

100ml / 3 ½ fl oz chicken stock

Small handful mint leaves, shredded

Start by making the pes puree.  Heat the butter in a small pan and add the onion and cook over a low heat until it is soft and translucent.  Add the frozen peas and a little salt, and continue to cook for a further 3 minutes.  Then add chicken stock and cook for a further 1 minute.  Stir through the shredded mint and blitz to a puree with a stick blender.

Blanch the peas in boiling water for 1 minute then refresh with cold and set aside.  Put the chicken stock in a pan and bring to a low simmer. Put 200g of the bacon in a sauté pan and cook for around 10 minutes until golden and crisp.  Remove with a slotted spoon and drain on kitchen paper and set aside.  Wipe out the pan with some kitchen paper and heat the olive oil over a medium heat.  Add the shallots and remaining 200g bacon, then fry without colouring for 2-4 minutes.  Add a little salt and the rice, and stir until every grain is coated.  Add the white wine and cook until it has almost evaporated.  Add a ladle of stock and stir and simmer until it has almost gone, then repeat the process until the rice is around 5 minutes off being finished.  Add the pea puree and mascarpone. **

To finish stir through the chilled butter, blanched peas and mint and serve as soon as possible with the crispy bacon and pea shoots.

To get ahead:  The risotto can be got to the **stage up to a day ahead.  On the reheat add a little extra stock if needed.

To freeze: Not suitable