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Herbed pea and pancetta risotto

You'll need

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


  • 01
  • Follow the method for basic risotto, adding the pancetta to the pan as you add the rice and continuing through steps 3 and 4.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2009

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