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Sweet pea risotto
Serves 4 Starters and mains
Ingredients
- 160g smoked pancetta
- 80ml extra virgin olive oil, plus extra for drizzling
- 2 white onions, finely diced
- 2 garlic cloves, sliced
- 350g Vialone Nano (or any risotto rice)
- 250ml Istrian malvasia white wine (or any good-quality dry white wine)
- 1 litre vegetable or chicken stock
- 300g sweet green peas (generally the smaller, the sweeter), half left whole, half puréed to a smooth paste
- 30g chopped parsley
- 2tbsp butter
- 50g grated Parmigiano- Reggiano, plus extra to serve
Method
Preheat the oven to 180C/160C fan/ Gas 4. Finely dice half the pancetta and cut the rest into thin ribbons. Place the ribbons on a baking tray and cook until crisp. Heat the olive oil in a saucepan.
Add the onion, garlic and diced pancetta and cook over a low heat until the onion is translucent. Add the rice and cook, stirring, for 2 minutes. Turn the heat to high, add the wine and cook for 2 minutes, or until the wine has evaporated.
Meanwhile, bring the stock to the boil in another pan, then
reduce the heat and let it simmer.
Slowly add the stock to the rice, one ladle at a time, stirring
continuously as the rice absorbs
it. Cook for 12 minutes, then stir in
the peas, pea purée and parsley.
Cook for a further 3 minutes,
then add the butter and cheese
and season to taste. Stir well and
leave for 3 minutes before serving,
garnished with pancetta slices, a little extra Parmigiano-Reggiano
and a drizzle of olive oil
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