900 ml (1 1/2 pints) hot chicken or vegetable stock (add an extra 100 ml/3 1/2 fl oz if not using wine)
2 courgettes, about 325 g (11 oz) total weight, coarsely grated
200 g (7 oz) frozen peas, defrosted
1 small bunch of basil, shredded (optional)
salt and pepper
grated Parmesan cheese, to serve (optional)
Melt the butter in a large frying pan or saucepan and cook the diced bacon over a medium heat for 6–7 minutes until golden. Remove half of the bacon with a slotted spoon and set aside.
Stir in the risotto rice and pour in the white wine, if using, and hot stock. Bring to the boil, then simmer gently for 15–18 minutes, stirring as often as possible, until the rice is tender and creamy. Stir in the grated courgette and defrosted peas for the final 2–3 minutes of cooking time.
Season, then spoon the risotto into 4 warmed bowls. Scatter over the reserved golden bacon and shredded basil, if using. Serve with grated Parmesan cheese, if desired.