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Petits Pois and Pancetta Risotto

Petits Pois and Pancetta Risotto
4.5 200 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces
    80 g
  • shallots halved
    40 g
  • olive oil plus extra for frying
    50 g
  • frozen petits pois defrosted
    200 g
  • dry white wine
    100 g
  • risotto rice
    200 g
  • liquid vegetable stock
    450 g
    450 g chicken stock
  • pancetta sliced or cubed (1 cm)
    150 g
  • single cream
    30 g
    30 g unsalted butter, diced
  • ground black pepper
    2 - 3 pinches
  • fresh mint leaves chopped, to taste
    5 - 10
  • fine sea salt to taste

Difficulty

easy

Nutrition per 1 portion

Protein 20.7 g
Calories 2357 kJ / 563 kcal
Fat 33.8 g
Carbohydrates 44.1 g

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