Herbed pea and pancetta risotto

AT A GLANCE

  • Serves 4 people

  • 1 quantity basic risotto
  • 50 gm diced pancetta
  • ½ bunch each of English spinach and rocket, trimmed
  • 1 cup each (firmly packed) mint and flat-leaf parsley
  • 200 gm frozen peas, defrosted
01   Follow the method for basic risotto, adding the pancetta to the pan as you add the rice and continuing through steps 3 and 4.
02   Meanwhile, blanch spinach, rocket and herbs in a saucepan of boiling water until just wilted (1-2 minutes), drain, refresh, then squeeze out all excess water. Process in a food processor until finely chopped, add peas and pulse until coarsely chopped. Stir into risotto with parmesan and remaining butter, season to taste and serve immediately.

Topics:

AUTUMN, PANCETTA, SPINACH, MAIN, RICE, MINT, PARSLEY, ITALIAN, PEAS, ROCKET

Recipe:

EMMA KNOWLES

Photography:

VANESSA LEVIS

Styling:

EMMA KNOWLES

FEATURED IN

May 2009

May 2009

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