Pour the chicken/veggie stock to a saucepan and bring it to a simmer over low heat.

Heat 1 tbsp olive oil + 1 tbsp of butter over medium heat in a deep pan.

Add the shallot and garlic to a pan. Cook for 3 minutes.

Then add the Turkey Bacon and red pepper flakes. Cook for 3 minutes and add the rice. Stir well and cook for 2 minutes.

Lower the heat to medium low and start adding the hot chicken stock ½ cup at a time. Make sure that the stock gets absorbed in before adding more.

After about 15-20 minutes, all of the stock should be in and absorbed. Add the cheese. Cover the pot with a lid and remove from heat. Let this sit for five minutes (not shown in the video).

Then remove the lid, add the egg yolk, spring onions and more cheese (the extra cheese is optional). Stir well until the egg yolk is fully absorbed. You should end up with a pastel yellow risotto. Serve immediately and enjoy! TIP:- Never leave your risotto alone! Give it some TLC and don't abandon it ;-) If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.