Tonight I cooked spring vegetable risotto with bacon. I dry fried the chopped bacon, added garlic and spring onions, chestnut mushrooms, and a half of a red pepper (which was looking lonely in the fridge). After frying for a few mins I added a little olive oil and then the risotto making sure the risotto got nicely coated, then a dash of white wine and a pint or so of chicken stock – and left to simmer. Meanwhile I got frozen broad beans and peas, and chopped asparagus tips and mange tout ready to lightly cook before adding to the risotto mix. Lovely with grated parmesan cheese and a green salad!