FEATURE RECIPE
Herbed pea and pancetta risotto

Herbed pea and pancetta risotto

Serves 4

Cooking Time Prep time 35 mins, cook 45 mins



1   quantity basic risotto
50 gm   diced pancetta
½ bunch each   of English spinach and rocket, trimmed
1 cup each   (firmly packed) mint and flat-leaf parsley
200 gm   frozen peas, defrosted


1 Follow the method for basic risotto, adding the pancetta to the pan as you add the rice and continuing through steps 3 and 4.
2 Meanwhile, blanch spinach, rocket and herbs in a saucepan of boiling water until just wilted (1-2 minutes), drain, refresh, then squeeze out all excess water. Process in a food processor until finely chopped, add peas and pulse until coarsely chopped. Stir into risotto with parmesan and remaining butter, season to taste and serve immediately.


WORDS Emma Knowles RECIPE Emma Knowles PHOTOGRAPHY Vanessa Levis STYLING Emma Knowles

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