Risotto with Peas and Pancetta

, from Issue #17. September, 2015
Photography by Nick Tresidder.
Risotto with Peas and Pancetta

Serves: 4


5-6 cups chicken stock
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 teaspoon finely chopped rosemary
150 grams pancetta or bacon, finely chopped
½ cup white wine
1½ cups Arborio risotto rice
2 tablespoons butter
½ cup freshly grated Parmesan cheese
200 grams frozen baby peas, cooked
2 tablespoons finely chopped flat-leaf parsley


Bring the stock to the boil then keep at near simmering point over a low heat.

Heat the oil in heavy-based sauté pan. Add the onion, garlic and rosemary, season and cook until tender. Add the pancetta and cook gently for 1 minute.

Stir in the rice and when it is coated with the oil and warmed through, increase the heat and pour in the wine, stirring until it is completely absorbed.

Begin adding the hot stock, a ladle at a time, stirring well between each addition. Allow the liquid to be absorbed before adding the next quantity.

The risotto is cooked when the rice still has a slight nutty texture and a creamy consistency.

Stir in the butter, Parmesan, peas and the flat-leaf parsley. Season. Add extra hot stock if you would like a creamier risotto. Serve immediately in warm bowls.