Petits Pois and Pancetta Risotto
TM6 TM5 TM31

Petits Pois and Pancetta Risotto

4.6 (81 ratings)

Ingredients

  • 80 g Parmesan cheese, cut in pieces
  • 40 g shallots, halved
  • 50 g olive oil, plus extra for frying
  • 200 g frozen petits pois, defrosted
  • 100 g dry white wine
  • 200 g risotto rice
  • 450 g vegetable stock
    or 450 g chicken stock
  • 150 g pancetta, sliced or cubed (1 cm)
  • 30 g single cream
    or 30 g unsalted butter, diced
  • 2 - 3 pinches ground black pepper
  • 5 - 10 fresh mint leaves, chopped, to taste
  • fine sea salt, to taste

Nutrition
per 1 portion
Calories
2357 kJ / 563 kcal
Protein
20.7 g
Carbohydrates
44.1 g
Fat
33.8 g

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