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Pea and Pancetta Risotto

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"For a starter or a dinner, this risotto is light, filling and easy to make."

Serves 2 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

This recipe can be used as a starter, main meal or even a light lunch. It's very easy to make and the pancetta can be replaces with ham or a vegetarian substitute like tofu and you can use chicken stock instead of vegetable stock depending on your personal preferences.

Ingredients You'll Need

300g Arborio Rice
100g Pancetta
1 cup of peas
1 tablespoon of butter
1 tablespoon of olive oil
Half an onion
2 sticks of celery
2 caps of Vermouth
half a litre of Vegetable stock
1 Handful of grated parmesan
175g ricotta cheese


Preheat the oven to 180 degrees. Get a large frying pan and heat up the olive oil and butter on a medium heat. Finely chop the celery and onion and put in the frying pan, cooking until soft but not brown. This should take around ten minutes.

Add the Arborio rice and vermouth to the frying pan and keep the ingredients moving. At this point, put the ricotta in the oven.

Add ¾ of the stock a ladle at a time, stirring it into the rice mixture in between to allow the rice to absorb the stock. This will take around 10-15 minutes and the mixture needs to be constantly moved so the rice, celery and onions don’t burn. Once the mixture has absorbed the stock, take off the heat and move into a large saucepan.

In a separate frying pan, heat olive oil and fry the pancetta until crispy. Once cooked move onto a plate covered in kitchen towel to absorb any excess fat and oil.

Put the saucepan of rice onto a medium heat and ladle in the last of the stock, allowing it to be absorbed into the rice. Check the rice- it should be soft with a slight crunch in the middle. Add more stock if required.

Crumble the pancetta into small pieces and add this and the peas to the rice. Stir for around 5 minutes before taking off the heat.

Add the parmesan, ricotta and torn up basil leaves to the risotto and stir until thoroughly mixed together.

Serve, adding the whole basil leaves, a drizzle of olive oil and parmesan to taste.

Pairs Well With


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