Pea, pancetta & lemon risotto
Waitrose and Partners

Pea, pancetta & lemon risotto

Listen to Michelin-starred chef Angela Hartnett make this recipe for Nick Grimshaw and guests on episode 1 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts. 

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    • Serves2
    • CourseMain meal
    • Prepare10 mins
    • Cook30 mins
    • Total time40 mins


    • 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