• Serves: 4
  • Prep Time: 5 minutes
  • Cooking Time: 40 minutes
  • Difficulty: easy

I’’m always amazed by the way risotto transforms rice. The flavour you can pack into those little grains is well worth the labour of love it takes to cook it.

In this dish, the sweet peas offset the salty flavours of the pancetta and make it a perfect midweek dish that even the kids can join in to help cook. It’s a crowd-pleaser that simply can’’t be rushed – but it’’s well worth the effort.

So pour yourself a glass of wine and let’’s get cooking!

 

here's what you'll need...

  • 300g of Arborio rice
  • 1 litre of chicken stock
  • 1 small onion, chopped
  • 1 clove of garlic, crushed
  • 65g of pancetta, cubed
  • 60g of peas
  • 50g of parmesan cheese, grated
  • 1 glass of white wine (roughly 125ml)
  • 2 tbsp of olive oil

Risotto ingredients

 

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here's how it's done...

  • 1

    Heat 1 tbsp of olive oil in a non-stick pan and add the onion and garlic. Saute for a few minutes until translucent and then add the pancetta. Cook for around five minutes over a medium heat. Whilst the onions, garlic and pancetta are cooking, in a separate pan bring the stock to the boil before reducing to a simmer.

    Risotto-instruction-shot-1

  • 2

    Add the rice and the remaining olive oil to the onions, pancetta and garlic and cook altogether, without any liquid for two minutes. Keep the rice moving so it doesn’’t burn. Now add the wine. Keep a close eye on it, stirring two or three times until all of the liquid is absorbed.

    Risotto-instruction-shot-2

  • 3

    To the risotto, add a ladle of chicken stock, stirring frequently until all the liquid is absorbed. Add the peas and continue to add the stock ladle by ladle. Keep the rice moving and after around 40 minutes your risotto will be cooked.

    Risotto-instruction-shot-3

  • 4

    Take the risotto off the heat and stir the parmesan cheese through. Cover and leave to stand for two minutes before serving.

    Risotto-blog-image-2

    Don’’t be tempted to rush any of this process. Risotto needs time to cook but it’’s well worth the wait. If at any point you feel it needs more stock, add in another ladle. You’’ll know the rice is ready as it will look plump, but when you taste it it will still have bite.

 

 

 

 

 
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By Chiara Pannozzo on 01.09.14

Guest Contributor

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