Legolin’s Weblog

For those out there who enjoy nice food and aren’t afraid to roll up their sleeves and start chopping, seasoning and stirring, here is a really tasty recipe I found on a magazine a few weeks ago and have already made twice. It’s soo good I thought it was worth sharing. If you give it a try make sure to let me know how it goes!

Herbed Pea and Pancetta Risotto
Prep time 35 mins, cook 45 mins. Serves 4.

Ingredients:

• 750 ml (3 cups) chicken stock
• 30 ml olive oil
• 60 gm butter, coarsely chopped
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 250 gm vialone nano rice
• 50 gm diced pancetta
• 100 ml dry white wine
• half bunch each spinach and rocket, trimmed
• 1 cup each (firmly packed) mint and flat-leaf parsley
• 200 gm frozen peas, defrosted
• 40 gm finely grated parmesan

Method:

1. Bring stock to the simmer over medium-high heat, reduce heat to low, keep warm.
2. Heat oil and half the butter in a casserole over medium heat. Add onion and garlic and stir occasionally until very tender (8-10 mins). Add pancetta and rice, stir to coat, and cook until rice is just toasted (1 min). Add wine and stir occasionally until almost evaporated (2-3 mins). Add stock to risotto a ladleful at a time, stirring continuously until stock is absorbed before adding more. Cook until rice is al dente (20-25 mins), remove from heat, stand 1 minute.
3. Meanwhile, blanch spinach, rocket and herbs in a saucepan of boiling water until just wilted (1-2 mins), then drain, refresh (i.e. plunge in plenty of iced water to stop the cooking process) and squeeze out excess water. Process in a food processor until finely chopped, add peas and pulse unitl coarsely chopped. Stir into risotto with parmesan and remaining butter, season to taste and serve hot.

Yumm… buon appetito! :)