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Pea and pancetta risotto

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Ingredients

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Pea and pancetta risotto

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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
2
Continue adding the stock, little by little, stirring occasionally until it's completely absorbed into the rice
3
Once the onion and garlic has softened in the pan, add the rice and cook for 3-4 minutes, stirring on a low heat
4
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
5
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
6
Stir in the mascarpone and Parmesan, followed by the butter and peas. Lightly cook until the peas are cooked through
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
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Pea and pancetta risotto

 
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