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

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2009

You might also like...

Pasta recipes

recipes

Egg-yolk pasta dough

Roman recipes

recipes

Whole-egg pasta dough

Italian recipes

recipes

Mozzarella in carrozza

Gnocchi recipes

recipes

Basic pasta recipe

Italian frozen dessert recipes

recipes

Busiate with crab, ginger and pangrattatto

Italian poultry recipes

recipes

Almond and muscovado tiramisu

Pizza recipes

recipes

Conchiglione with ragu bianco, anchovies and wilted kale

Six sexy panna cottas

recipes

conversion tool