Baby Peas and Pancetta Risotto

Baby Peas and Pancetta Risotto

4.7 54 ratings

Prep. 10 min

Total 30 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 651.9 mg

Protein 19.1 g

Calories 2616.8 kJ / 625.4 kcal

Fat 36.8 g

Fibre 4.5 g

Saturated Fat 11.5 g

Carbohydrates 50.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Midweek Meals 11 Recipes
United States

You might also like...

Broccoli and Cheddar Soup

45min.

Coconut Dhal

25min.

Beef, Ale and Dumpling Stew

1hod. 55min.

Chicken and Bulgur Soup

40min.

Beef Wellington with Mashed Potatoes, Steamed Carrots and Madeira Sauce

2hod. 40min.

Asian Rice and Vegetable Sauté (TM6 Metric)

45min.

Steamed Cabbage

25min.

Vegetable Stew

1hod. 15min.

Cabbage soup

50min.

Heirloom Tomato Gazpacho

1hod. 10min.

Chicken, Chorizo and Potato Stew

50min.

Blackberry Crumble

35min.