Pea and Pancetta Risotto Recipe - Great British Chefs

Main
easy
8
40 minutes

PT40M

A good risotto recipe is invaluable, and Marcus Wareing's version ticks all the right boxes. A wonderful balance of flavours is created by the vibrant peas, earthy mushrooms and salty pancetta, while mascarpone and Parmesan add creaminess and depth, ensuring the perfect oozy consistency.

Discover more:

Share recipe

Related recipes

Risotto alla Certosina – lake fish and frog risotto

The Kitchen with Great Italian Chefs

Squid ink risotto – risotto al nero di seppia

Valeria Necchio

Spinach and porcini risotto

Anna Tobias

Watercress and mussel risotto

The Kitchen with Great British Chefs

Artichoke orzotto with toasted pine nuts

The Kitchen with Great British Chefs

Ingredients

print recipe

shopping List

Metric

Imperial

Pea and pancetta risotto

300g of risotto rice
2l chicken stock
2 garlic cloves, sliced
1 onion, finely diced
150ml of white wine
100g of pancetta
250g of button mushrooms
50g of mascarpone
75g of Parmesan, grated
30g of butter
1 handful of frozen peas
1 handful of parsley, chopped
80ml of olive oil
1 pinch of salt
1 pinch of black pepper

print recipe

shopping List

Heat the chicken stock in a large pan. In a separate pan, sweat the onion and garlic in 40ml of olive oil and season with a pinch of salt and pepper

2l chicken stock
1 onion, finely diced
40ml of olive oil
1 pinch of salt
1 pinch of black pepper
2 garlic cloves, sliced

Once the onion and garlic has softened in the pan, add the rice and cook for 3-4 minutes, stirring on a low heat

260g of risotto rice

Add the wine and stir. The wine can be substituted with a small splash of wine vinegar if avoiding alcohol. Start adding the hot stock ladle by ladle, waiting until each ladle of stock has been absorbed before adding the next

150ml of white wine

After 10 minutes, fry off the pancetta in a separate pan on a medium heat using the remaining oil. Cut the mushrooms into quarters and add to the pan. Once nicely coloured, stir into the rice mix

100g of pancetta
250g of button mushrooms
40ml of olive oil

Continue adding the stock, little by little, stirring occasionally until it's completely absorbed into the rice

Stir in the mascarpone and Parmesan, followed by the butter and peas. Lightly cook until the peas are cooked through

1 handful of frozen peas
30g of butter
50g of Parmesan, grated
50g of mascarpone

If the risotto is too thick, just add a little more stock or water. Check the seasoning and sprinkle some parsley over the risotto. Divide into bowls and serve