Pea, pancetta & lemon risotto
Prep
10 mins
Cook
30 mins
Servings
2
Difficulty
Medium
This is one of my go to midweek suppers because it comes together in just 40 minutes from start to finish. The combination of crispy pancetta, bright lemon, and sweet peas feels fancy enough for entertaining, but it's honestly so simple to make. Fresh peas are packed with fibre and protein, which means this risotto is actually quite nourishing despite being wonderfully creamy. The beauty of risotto is that once you've got your technique down, you can throw it together with whatever you've got in the kitchen. This version is economical too since you probably have most of the basics at home already.
Ella x
Ingredients
- ½ tbspolive oil
- 95 gramsitalian sliced pancetta(cut into large pieces)
- 1butter
- 1onion(finely chopped)
- 1garlic(finely chopped)
- 150 gramsrisotto rice
- 100 mlswhite wine
- 700 mlsvegetable bouillon(or stock, hot)
- 155 gramsfresh garden peas
- ½lemon(zest)
- 1lemon(juice)
- 2 tbspdouble cream
- 25 gramsparmigiano reggiano(plus extra to serve)
Detail level
Instructions
- 1
Heat the oil in a large sauté pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and set aside.
- 2
Add the butter to the pan and, once foaming, stir through the onion. Gently cook for 8 minutes. Add the garlic and cook for a further minute. Add the rice and toast until translucent. Pour over the wine and bubble until absorbed.
- 3
Over a medium heat, start to add the stock, a ladleful at a time, stirring between each addition and allowing almost all the stock to be absorbed before adding more. After about 18 minutes most of the stock will have been added. Stir in the peas, pancetta and lemon zest, and continue to cook for 4 minutes, or until the rice is tender and creamy and the peas are cooked through.
- 4
Remove from the heat, season to taste with freshly ground black pepper. Stir through the lemon juice, cream and Parmigiano Reggiano. Serve in warm bowls with extra Parmigiano on the side.
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