Rice And Pea Risotto

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons onions, chopped
• 340 g fresh green peas or 340 g frozen green peas
• 170 g pancetta, chopped
• 8 cups chicken stock
• 3 1/2 cups arborio rice or 3 1/2 cups other risotto rice
• 1/2 cup chopped parsley
• salt and pepper
• 1 cup grated grana padano or 1 cup parmesan cheese

Recipe

• 1 melt 1 tbsp of the butter in a large skillet over medium heat.
• 2 add the pancetta and saute until lighted crisped.
• 3 add onion and saute until clear.
• 4 stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
• 5 add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. the mixture should still look dense, but with more liquid than a risotto. season to taste with salt and pepper.
• 6 remove from heat and stir in remaining 1 tbsp butter and cheese. serve at once.