Woman’s Day (Australia)

PEA & PANCETTA RISOTTO

SERVES 4 PREP 10 MINS COOK 25 MINS PER SERVE 2555kj

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3 cups frozen peas, thawed 1.5L chicken stock 30g butter 1 tbsp olive oil 3 green onions, chopped 1 garlic clove, crushed 2 cups arborio rice 100g pancetta 1 cup shaved parmesan lemon wedges, to serve

1 Preheat oven to hot, 200°C. Lightly grease and line an oven tray. 2 Place 1 ½ cups peas and ⅓ cup stock into food processor. Process until smooth and combined. 3 In a large frying pan, heat butter and oil on medium. Saute onion and garlic 1-2 minutes until tender. Add the rice and cook, stirring, 2 minutes, until well coated and toasted. 4 Add ½ cup remaining stock, stirring constantly until absorbed. Continue with the rest of the stock, ½ cup at a time, for about 20 minutes, until rice is just tender. 5 Meanwhile, place pancetta slices on oven tray. Bake 8-10 minutes, until crisp. Cool and break into pieces. 6 Add pea puree to rice mixture with remaining peas. Cook, stirring, 1-2 minutes, until combined and warmed through. Serve risotto topped with pancetta and parmesan. Accompany with lemon wedges.

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