zoom Pea, pancetta, lemon risotto

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    Pea, pancetta & lemon risotto

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    Pea, pancetta & lemon risotto

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2


    ½ tbsp olive oil
    95g pack Waitrose Cooks’ Ingredients Italian Sliced Pancetta, cut into large pieces
    Knob of butter
    1 small onion, finely chopped
    1 small clove garlic, finely chopped
    150g risotto rice
    100ml white wine
    700ml vegetable bouillon or stock, hot
    155g pack Waitrose Fresh Garden Peas
    Zest of ½ and juice of 1 lemon
    2 tbsp double cream
    25g Parmigiano Reggiano, plus extra to serve


    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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