Pea, pancetta & lemon risotto
Waitrose and Partners

Pea, pancetta & lemon risotto

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw on episode 1 of Dish, the Waitrose podcast. To drink, it was served with this Chambord bramble cocktail

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4.5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • ½ tbsp olive oil
  • 95g 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 Waitrose Fresh Garden Peas
  • ½ Lemon, zest
  • 1 Lemon, juice
  • 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.


Typical values per serving when made using specific products in recipe


3,118kJ/ 745kcals



Saturated Fat












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