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Risotto with peas, lemon & crispy pancetta
Risotto with peas, lemon & crispy pancetta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Healthy, flavorful Italian-inspired winter comfort food.
Ingredients:
  • 1.25L (5 cups) water
  • 1 tsp vegetable stock powder
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 large celery stick, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 330g (1 1/2 cups) arborio rice
  • 80ml (1/3 cup) white wine
  • 230g (1 1/2 cups) frozen baby peas, thawed
  • 1 tsp finely grated lemon rind
  • 20g (1/4 cup) finely grated parmesan
  • 4 thin slices pancetta
Instructions:
  • Preheat oven to 200°C. In a large saucepan over high heat, bring water to a boil. Stir in the stock powder, then reduce heat to low and let it gently simmer.
  • In a large, heavy-based saucepan over medium heat, heat the oil until shimmering. Add the onion, celery, and garlic, and sauté for 5 minutes until the onion is soft. Stir in the rice and cook for 1-2 minutes until the grains glisten slightly.
  • Pour the wine into the rice mixture and stir until almost absorbed. Then, add one ladleful (about 250ml/1 cup) of simmering stock to the rice. Stir continuously with a wooden spoon until all the liquid is fully absorbed. Repeat this step, adding one ladleful of stock at a time, stirring constantly until the rice is tender yet slightly firm and the risotto is creamy. This should take around 20 minutes. Next, mix in the peas, lemon zest, and parmesan. Season with pepper. Cover and let it sit for 3 minutes to enhance the flavors.
  • Place the pancetta on a baking tray and bake in the oven until crisp, about 8-10 minutes. Allow it to cool slightly before breaking it into coarse shards.
  • Portion the creamy risotto into individual serving bowls, then sprinkle crispy pancetta on top for a delightful finishing touch. Add a hint of freshly cracked black pepper before serving to elevate the flavors.

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