1quantity basic risotto50 gmdiced pancetta½ bunch eachof English spinach and rocket, trimmed1 cup each(firmly packed) mint and flat-leaf parsley200 gmfrozen peas, defrosted
Follow the method for basic risotto, adding the pancetta to the pan as you add the rice and continuing through steps 3 and 4.
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.