Carrot risotto with crispy bacon

Heat the olive oil and fry the onion. Add the rice and stir until all the grains have a layer of oil. Add the carrot and cook for about 2 minutes.

Add 1/4 of the stock and stir until most of the moisture is absorbed by the rice. Keep repeating this for about 20 minutes with a dash of broth until the rice is al dente.

Meanwhile, bake the bacon in a dry, hot frying pan. Season the risotto with salt and pepper and stir in half of the cheese.

Divide the risotto over 4 plates and sprinkle with the rest of the Parmesan cheese and the parsley. Place 2 slices of crispy bacon per plate.