Italian Pancetta And Fresh Pea Risotto Recipe

Summary

Health IndexAverageCuisine
Course

Ingredients

 350 g/12 oz/1 1/2 cups risotto rice
 50 g/2 oz/1/4 cup butter
 Frozen peas225 Gram
 100 g/4 oz pancetta, diced
 15 ml/1 tbsp chopped mint
 2.5 ml/1/2 tsp ground nutmeg
 750 ml/1 1/4 pts/3 cups chicken or vegetable stock
 Ground black pepper1 To taste
 60 ml/4 tbsp single cream
 Sun dried tomato focaccia
 Chicory and watercress salad
 Salt To Taste

Directions

Wash and drain the rice thoroughly.
This removes some of the excess starch and helps to stop the grains from sticking together too much.
Melt the butter in a flameproof casserole (Dutch oven) and fry (saute) the rice, peas and pancetta for 2 minutes, stirring.
Stir in the mint, nutmeg and stock and bring to the boil.
Season lightly, cover and cook in a preheated oven at 160°C/325°F/gas mark 3 for 20 minutes or until the rice is tender and has absorbed the liquid.
Stir in the cream: the risotto should look moist and glistening.
Serve straight away with sun dried tomato focaccia and a chicory and watercress salad.
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