Pea and pancetta risotto
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.
First published in 2015
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Ingredients
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
SAVE RECIPE
Method
1
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
2
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
3
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
4
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
5
Continue adding the stock, little by little, stirring occasionally until it's completely absorbed into the rice
6
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
7
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
- 1 handful of parsley
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