Pea and Pancetta Risotto

This weekend we dog-sat our friends beautiful puppy Olive. She is so ridiculously cute, she’s a long legged dachshund (sausage dog) rescue puppy. You can see some photos on my instagram feed along with all my other dog snaps (including Seb’s ‘step brother’ Bowzer).  It’s amazing how friendly people are when you have a dog. Everybody wants to stop you for a chat, it’s nice. Makes me want a dog even more :)

Pea and Pancetta Risotto-1

Last week we made a good ol’ Sunday roast. It’s becoming a ritual when ever we have a roast, we’ll boil up a good stock from the bones and follow it up with an amazing pumpkin and bacon risotto within a couple of days.  Ahh, good old roast chook… the gift that keeps on giving. This time I thought I’d mix it up and try a new recipe. I came across this one in Gourmet Traveller and had most of the ingredients in the cupboard (which is always a bonus!). It’s really quite simple and tasted green and fresh (a perfect spring recipe for all Northern Hemisphere readers). The pancetta gives it bursts of saltiness, topped off with some quality parmesan cheese and this recipe is a keeper!

What’s your favourite risotto recipe?

x e.

Pea and Pancetta Risotto-4

Pea & Pancetta Risotto

Gourmet Traveller

a good glug of olive oil
40g butter
1 onion finely diced
300g alborio rice
200ml white wine
750ml chicken stock
 
100g diced pancetta
good handful of baby spinach and rocket
1/2 cup each mint and flat leaf parsley
200g peas

 

1. Place olive oil and butter in a large pot and wait until butter has melted. Add onion, pancetta and cook slowly until the onions are translucent and slightly browned. Place rice in the pot and stir to ensure grain is well coated. This will help ensure the rice cooks evenly.

2. Add wine and stir until the alcohol has cooked off. Once it has been absorbed, add a ladle full of the warmed stock. Stir slowly until absorbed and add another ladle full. Continue until the rice feels al dente.

3. Meanwhile, blanch spinach, rocket, parsley and mint in a saucepan of boiling water for 1-2 minutes. Drain and squeeze out any excess water in a sieve. Place in a food processor and blitz until finely chopped. Add half the peas and pulse until coarsely chopped.

4. Add herb mixture into the risotto adding the remaining whole peas. Add parmesan cheese and season to taste.

5. Serve with another good sprinking of parmesan cheese on top and a nice glass of wine! Augh. Heaven.

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