Bacon & Pea Risotto
Chop up some bacon, cut off the fat then fry the bacon bits in fry light till they go crispy. Add a finely chopped onion towards the end - red onions are good for this.
Chuck the bacon and onion mix into a big pan, add 300g of arborio or carnaroli rice and pour in a litre of hot chicken stock (2 syns if you use 2 oxo cubes, no syns if you use Bovril, 3 syns if you use 2 of the new Knorr stock pot things). Stir well, put the lid on, put it on a very low heat and leave it alone for 20 minutes.
After 20 minutes stir it well, chuck in 100g of frozen peas, season with black pepper (you won't need any salt because of the bacon and the stock), and leave for 5 more minutes or until it reaches the consistency you like.
The only syns for the recipe are in the stock. If you're like me, you can put parmesan on top which is 1.5 syns per tablespoon.
This is utterly, utterly gorgeous and so easy. It's great for when you just can't be bothered. We use the new Knorr stock pot things, and they're much, much nicer than Oxo or Bovril.