Baby Peas and Pancetta Risotto

Name: Baby Peas and Pancetta Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 3 oz Parmesan cheese; 2 oz shallots; 2 oz olive oil; 7 oz frozen baby peas; 2 oz dry white wine; 7 oz arborio rice; 2 tsp chicken stock paste; 16 oz water; 5 ½ oz pancetta; 1 oz cream; ¼ tsp ground black pepper; 5 - 10 fresh mint leaves; &frac18; tsp salt

4.7 (43 ratings)

Difficulty easy

Preparation time 10 min

Total time 30 min

Serving size 4 portions

Ingredients

3 oz Parmesan cheese, cut into pieces (1 in.)
2 oz shallots, halved
2 oz olive oil, plus extra to fry
7 oz frozen baby peas, defrosted, divided
or 7 oz frozen peas, defrosted, divided
2 oz dry white wine
7 oz arborio rice
2 tsp chicken stock paste
16 oz water
5 ½ oz pancetta, diced (¼ in.)
or 5 ½ oz ham, diced (¼ in.)
1 oz cream
or 1 oz unsalted butter
¼ tsp ground black pepper, to taste, plus extra to season
5 - 10 fresh mint leaves, chopped
⅛ tsp salt, to season, to taste

Nutrition: per 1 portion
Calories: 2616.8 kJ / 625.4 kcal
Protein: 19.1 g
Carbohydrates: 50.9 g
Fat: 36.8 g
Saturated Fat: 11.5 g
Fibre: 4.5 g
Sodium: 651.9 mg