Smoked Pancetta, Garden Peas & Parmesan Risotto

April 12, 2018

1 tsp olive oil
100g Smoked Pancetta, roughly chopped
Knob of butter
1 small onion, finely chopped
1 clove garlic, finely chopped
150g risotto rice
100ml white wine
700ml stock 
155g garden peas 
25g Parmesan cheese


  1. Heat the oil in a pan. Add the Smoked Pancetta and fry until crisp. Remove and set aside.
  2. Using the same pan, add butter and onion, cooking until soft. Stir in the rice and pour over the wine. Add the stock and simmer until absorbed.
  3. Mix in the Smoked Pancetta and peas and keep on the heat until rice is cooked through.
  4. Remove from the heat, stir through the cheese and season to taste.