If you can get fresh peas (and willing helpers to shell them), do use them: you will need 1 kg (2 lb 4 oz). Add them to the pan with the stock.
ingredients
serves 4
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
225 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 and half of the butter in a saucepan.
2. Add the pancetta (Italian unsmoked bacon) and onion to the pan and fry for 5 minutes.
3. Add the stock (and fresh peas if using) to the pan and bring to the boil.
4. Stir in the rice and season to taste with pepper. Cook until the rice is tender, about 20-30 minutes, stirring occasionally.
5. Add the parsley and frozen or canned petits pois and cook for 8 minutes until the peas are thoroughly heated.
6. Stir in the remaining butter and the Parmesan. Serve immediately, with freshly ground black pepper.
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