Recipe: Pancetta and Pea Risotto

This was one of those recipes I saw online and decided I liked the sound of but didn’t like how the recipe said to cook it, so I took inspiration from the ingredients they used and did it my own way and to be honest, it worked out pretty well.

This recipe involves no specialist free from products, so is naturally gluten-free which is my favourite kind of meal. James, who eats gluten, just couldn’t get enough of this dinner and says it’s one of his favourite meals I’ve ever cooked, so I thought I’d share the recipe.

Ingredients 

130g Smoked Pancetta

100g Frozen Peas

1/2 Cup Arborio Risotto Rice

Knorr Chicken Stock Pot

Dairy Free Spread

Salt

Pepper

Garlic Granules

Method 

  1. Warm some olive oil up in a large pan or wok
  2. While the oil warms up, mix your stock pot with 700ml of boiling water and put your peas in a separate pan and put on the hob to boil
  3. Once your oil is warm, place your pancetta in the pan and cook through on a high heat
  4. Once cooked through, add your Arborio rice into the pan and keep moving until the edges of the grains have gone transparent
  5. At this point, pour around 100ml of stock in and mix immediately
  6. Once all this stock has been absorbed, add another 100-200ml and stir
  7. Add in salt, pepper and garlic granules to your liking
  8. Mix the seasoning in and allow to thicken for a minute
  9. Drain the peas and add in, mixing through
  10. Add another 200ml of stock and mix, lower temperature of the hob to a simmer
  11. Leave to simmer for around 10 minutes and stir now and again
  12. Add another 100ml of stock if thickened or leave if still runny and also mix in a spoonful of dairy free spread
  13. Leave to simmer for another 20 minutes and stir now and again
  14. Add another spoon of dairy free spread and mix, leave to simmer for a further 10/15 minutes
  15. Your risotto should now be cooked through and ready to serve, so plate up and sprinkle with cheese if you wish.

It sounds like a lot of steps but you pick it up as you go and now how much stock your mixture needs and when so use this as a guide and you’ll learn as you go along.

What’s your favourite type of risotto? Give me some inspiration for new ways to mix this recipe up!

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