Chicken Liver Risotto

(SERVES 4)

• 350 g/12 oz/3 cups chicken livers
• 40 g/ ½ oz/3 tbsp low-fat spread
• 2 onions, chopped
• 2 garlic cloves, crushed
• 4 lean rashers (slices) streaky bacon, rinded and diced
• 2 carrots, chopped
• 225 g/8 oz/1 cup long-grain rice
• 600 ml/1 pt/ 2/ ½ cups chicken stock, made with 2 stock cubes
• 2.5 ml/ ½ tsp dried mixed herbs
• Salt and freshly ground black pepper
• 50 g/2 oz/ ½ cup frozen peas
• 30 ml/2 tbsp chopped parsley
• 30 ml/2 tbsp grated Parmesan cheese

Trim the chicken livers and cut into bite-sized pieces if necessary. Melt the low-fat spread in a heavy-based saucepan. Add the onions, garlic, bacon and carrots and fry (sauté), stirring, for 3 minutes. Add the livers and cook for a further 3 minutes or until browned but still very soft. Stir in the rice, then add the stock, herbs and a little salt and pepper. Bring to the boil, reduce the heat, cover and simmer very gently for 15 minutes. Add the peas and cook for a further 5 minutes or until the rice is tender and has absorbed the liquid. Spoon on to warmed plates and sprinkle with the parsley and Parmesan. Serve hot.