Pea & Pancetta Risotto



  • 1 tbsp Olive Oil
  • 1 Celery Stick (chopped)
  • 1 Carrot (finely grated)
  • 2 tbsp Parsley (chopped)
  • Black Pepper (freshly ground)
  • 75g Sliced Pancetta (coarsely chopped)
  • 250g Peas (fresh or frozen)
  • ½ cup dry white wine
  • 3 cups Chicken Stock
  • 60g Butter
  • 1 Onion (chopped)
  • 2 cups Arborio Rice
  • ? cup Parmesan (freshly grated)


  1. Heat the oil in a frying pan, add the celery, parsley and black pepper and cook over medium heat for a few minutes to soften the celery.
  2. Add the pancetta and stir until it just begins to curl.
  3. Add the peas and half the wine, bring to the boil, and then reduce the heat and simmer uncovered until almost all the liquid has evaporated. Set aside.
  4. Add to the stock and 3 cups water in a separate pan and keep at simmering point.
  5. Grate the carrot on the fine setting (mushy not strips) and add to the stock. This gives it a lovely orange colour and extra taste.
  6. Heat the butter in a large heavy based saucepan. Add the onion and stir until softened.
  7. Add the rice and stir well (making sure to coat each grain).
  8. Pour in the remaining wine allow it to bubble and evaporate. Add ½ cup or a soup ladle hot stock to the rice mixture.
  9. Stir constantly over low heat, with a wooden spoon, until all the stock has been absorbed.
  10. Repeat the process until all the stock has been added and the rice is creamy and tender (about 25-30 minutes). If you need extra stock use boiling water.