Pea & Pancetta Risotto

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Step 1.

Finely chop your garlic and onion.

Step 2.

Get a large pan on the heat. Chop the pancetta into small chunks and add to the pan. Fry until crisp. Remove pancetta and set aside.

Step 3.

Add the onions to the pan and fry in the bacon fat until soft. Add your garlic. Stir it in and then pour in your rice. Coat it in the fat and keep adding splashes of chicken stock, bit by bit. Beat the rice with a wooden spoon to release the starch. You will need about 1L of boiling water with your chicken stock dissolved.

Step 4.

Keep adding stock and beating. After about 10 minutes, chop up your asparagus, place it in a bowl and cover with boiling water. Add your peas to another bowl and cover with boiling water.

Step 5.

Keep beating your risotto. Once the rice is almost done, add your peas and asparagus, and a large handful of chopped mint and tarragon. Stir it in.

Step 6.

Add a knob of butter, grated Parmesan and mix everything together. Serve while hot and enjoy!

Make sure you beat in a good knob of butter at the end to make it shine.

1 Clove of Garlic
1 Brown Onion
Knob of Butter
200g Peas
125g Asparagus
100g Parmesan
400g Arborio Rice
Bunch of Mint
Bunch of Tarragon
200g Pancetta
2 Chicken Stock Cubes