Smoked Pancetta, Garden Peas & Parmesan Risotto
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
155g garden peas
25g Parmesan cheese
- Heat the oil in a pan. Add the Smoked Pancetta and fry until crisp. Remove and set aside.
- 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.
- Mix in the Smoked Pancetta and peas and keep on the heat until rice is cooked through.
- Remove from the heat, stir through the cheese and season to taste.