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Italian Pancetta And Fresh Pea Risotto

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  Risotto rice 12 Ounce (350 Gram/ 1.5 Cup())
  Butter 2 Ounce (50 Gram/ 0.25 Cup())
  Shelled peas 8 Ounce (225 Gram/Fresh Or Frozen)
  Pancetta 4 Ounce, diced (100 Gram)
  Chopped mint 15 Milliliter (1 Tablespoon)
  Ground nutmeg 1⁄2 Teaspoon (2.5 Milliliter)
  Chicken stock/Vegetable stock 3 Cup (48 tbs) (750 Milliliter/1.25 Pints)
  Ground black pepper To Taste
  Single cream 60 Milliliter (4 Tablespoon)
  Sun dried tomato focaccia 1 (For Serving)
  Chicory and watercress salad 1 Cup (16 tbs) (For Serving)
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Side Dish

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Italian Pancetta And Fresh Pea Risotto Recipe