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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
Heat the oil in a large sauté pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and set aside.
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.
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.
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
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