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    Pea, broad bean and pancetta risotto

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    Pea, broad bean and pancetta risotto

    Two of your five a day Uses fresh or frozen broad beans and peas £1.80 per serving

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    • 175g frozen or fresh broad beans (about 1kg unpodded weight), double-podded (optional)
    • 175g frozen peas
    • 1 chicken stock cube
    • 2 shallots, chopped
    • 70g pack Waitrose Cubetti Di Pancetta
    • 250g Cooks' Ingredients Risotto Rice
    • 75ml dry white wine
    • 3 tbsp Parmigiano Reggiano cheese, grated
    • 25g butter

    Method

    1. Add the beans and peas to a pan of simmering water and cook for 3–4 minutes until just al dente. Drain, reserving the water. Use this water and stock cube to make up 1.2 litres of stock, and keep simmering in a pan.
    2. Put the shallots and pancetta in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, followed by the wine. Gradually add the stock (a ladleful at a time) and keep stirring until each amount is absorbed. This will take 15–20 minutes.
    3. When the rice is almost tender add the cooked beans and peas and cook for a further couple of minutes to heat through. Stir in the cheese and butter off the heat and season to taste. Serve on warmed serving plates.

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    Drinks recommendation

    This wine is made from Grenache Blanc, Marsanne
    and Rousanne grapes. It has citrus fruit flavours, a touch of apricot, a subtle hint of spice and enough body to hold against the rice: Chat-en-Oeuf Blanc, Vin de Pays d’Oc, South of France

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