Name: Cheesy pea and herb risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 2 litres chicken style liquid stock; 125.00 gm dry white wine; 40g butter; 18.20 gm olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 800.00 gm arborio rice; 500.00 ml frozen peas; 250.00 ml grated parmesan; 62.50 ml chopped fresh chives; 62.50 ml chopped fresh flat-leaf parsley leaves; 6 slices pancetta

Cheesy pea and herb risotto

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Master the art of risotto with this simple and delightful pea-infused recipe.

Ingredients:

2 litres chicken style liquid stock
125.00 gm dry white wine
40g butter
800.00 gm arborio rice
500.00 ml frozen peas
250.00 ml grated parmesan
62.50 ml chopped fresh chives
62.50 ml chopped fresh flat-leaf parsley leaves
6 slices pancetta

Instructions:

In a medium saucepan, bring stock and wine to a boil over high heat. Reduce heat to low and simmer uncovered.
In a large, heavy-based saucepan over medium heat, melt butter with oil. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Stir in rice and cook for 1 more minute.
Pour 1/3 cup stock into the rice and stir until absorbed. Continue adding stock, 1/3 cup at a time, until the rice is tender and the liquid is absorbed. Mix in peas with the last 1/3 cup stock. Take the rice off the heat and fold in parmesan, chives, and parsley. Finally, season with pepper.
1. Preheat a non-stick frying pan over medium heat and add pancetta. Sear for 2 minutes on each side until golden and crispy. 2. Chop the pancetta and use it as a topping for the risotto. Serve and enjoy!

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