1 tbsp olive oil
60 g (2 oz) 1/4 cup butter
60 g (2 oz) 1/4 cup pancetta (Italian unsmoked bacon), chopped
1 small onion, chopped
1.4 litres (2 1/2 pints) 6 1/4 cups hot chicken stock
200 g (7 oz) 1 cup risotto rice
3 tbsp chopped fresh parsley
250 g (8 oz) 1 1/4 cups frozen or canned petits pois
60 g (2 oz) 1/2 cup Parmesan, grated pepper
60 g (2 oz) 1/4 cup butter
60 g (2 oz) 1/4 cup pancetta (Italian unsmoked bacon), chopped
1 small onion, chopped
1.4 litres (2 1/2 pints) 6 1/4 cups hot chicken stock
200 g (7 oz) 1 cup risotto rice
3 tbsp chopped fresh parsley
250 g (8 oz) 1 1/4 cups frozen or canned petits pois
60 g (2 oz) 1/2 cup Parmesan, grated pepper
method
1. Heat the oil with half the butter. Add the pancetta (Italian unsmoked bacon) and onion, and fry for 5 minutes. Add the stock (and fresh peas if using) and bring to the boil.
2. Stir in the rice and season to taste with pepper. Cook until the rice is tender, about 20-30 minutes, stirring occasionally.
3. Add the parsley and frozen or canned petits pois and cook for 8 minutes until the peas are thoroughly heated.
4. Stir in the remaining butter and the Parmesan. Serve immediately, with freshly ground black pepper.
2. Stir in the rice and season to taste with pepper. Cook until the rice is tender, about 20-30 minutes, stirring occasionally.
3. Add the parsley and frozen or canned petits pois and cook for 8 minutes until the peas are thoroughly heated.
4. Stir in the remaining butter and the Parmesan. Serve immediately, with freshly ground black pepper.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
