Pea, pancetta & lemon risotto

Name: Pea, pancetta & lemon risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: ½ tbsp olive oil; 95 g Waitrose Cooks’ Ingredients Italian Sliced Pancetta, cut into large pieces; Knob of butter; 1 small onion, finely chopped; 1 small clove garlic, finely chopped; 150 g risotto rice; 100 ml white wine; 700 ml vegetable bouillon or stock, hot; 155 g Waitrose Fresh Garden Peas; ½ Lemon, zest; 1 Lemon, juice; 2 tbsp double cream; 25 g Parmigiano Reggiano, plus extra to serve

Angela Hartnett cooked this Waitrose recipe for Nick Grimshaw on episode 1 of Dish, the Waitrose podcast. To drink, it was served with this Chambord bramble cocktail.

5 out of 5 stars(5) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tbsp olive oil
95g Waitrose Cooks’ Ingredients Italian Sliced Pancetta, cut into large pieces
Knob of butter
1 small onion, finely chopped
1 small clove garlic, finely chopped
150g risotto rice
100ml white wine
700ml vegetable bouillon or stock, hot
155g Waitrose Fresh Garden Peas
½ Lemon, zest
1 Lemon, juice
2 tbsp double cream
25g Parmigiano Reggiano, plus extra to serve

Heat the oil in a large sauté pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and set aside.
Add the butter to the pan and, once foaming, stir through the onion. Gently cook for 8 minutes. Add the garlic and cook for a further minute. Add the rice and toast until translucent. Pour over the wine and bubble until absorbed.
Over a medium heat, start to add the stock, a ladleful at a time, stirring between each addition and allowing almost all the stock to be absorbed before adding more. After about 18 minutes most of the stock will have been added. Stir in the peas, pancetta and lemon zest, and continue to cook for 4 minutes, or until the rice is tender and creamy and the peas are cooked through.
Remove from the heat, season to taste with freshly ground black pepper. Stir through the lemon juice, cream and Parmigiano Reggiano. Serve in warm bowls with extra Parmigiano on the side.

Typical values per serving when made using specific products in recipe