SERVES 4
PER SERVING
358 KCAL
4.5G FAT
PREPARATION TIME 5 MINUTES
COOKING TIME 35 MINUTES
1 red onion, finely chopped
1 garlic clove, crushed
100g pancetta
275g (dry weight) Arborio risotto rice
2 tablespoons white wine
600ml vegetable stock
225g frozen peas
1 tablespoon chopped fresh parsley
freshly ground black pepper
1 tablespoon grated Rosemary Conley mature cheese to garnish
1 Heat a non-stick pan, and dry-fry the onion and garlic until soft.
2 Add the pancetta, rice and wine, then gradually stir in the stock, allowing the rice to absorb it before adding more (this will take between 15 and 20 minutes).
3 Once all the liquid has been added, stir in the frozen peas. Season with black pepper to taste.
4 Just before serving stir in the parsley. Serve in warmed bowls and top with a little grated cheese.
TIP Adding the frozen peas right at the end prevents them from overcooking
