Name: Chicken, pancetta and pea risotto
Total time: 1800 s
Yield: 4
Ingredients: 15 gram butter; 1/2 pack Italian diced pancetta; 1 onion; 350 gram carnaroli risotto rice; 100 millilitre dry white wine; 4 teaspoon concentrated chicken stock; 150 gram roast chicken; 75 gram frozen garden peas; 1 handful parsley; to taste parmesan; to taste lemon-infused olive oil

Step 1

Melt the butter (15 g) in a pan set over a medium-low heat, tip in the pancetta (1/2 pack) and fry until golden. Add the onion (1) and fry for 10 minutes, until softened. Tip in the rice (350 g) and cook for 1 minute, then stir in the wine (100 mL) and bubble until almost reduced.

Step 2

Stirring constantly, add the hot stock (20 mL) a ladleful at a time, making sure it’s all been absorbed before adding more. Keep doing this until the rice is al dente, which should take 20-25 minutes – you may not need all the stock. Stir in the chicken (150 g) and peas (75 g) for the last few minutes of cooking to heat through.

Step 3

Serve the risotto in warmed bowls and top with the parsley (1 handful) and plenty of grated parmesan (to taste) . Drizzle over some lemon-infused olive oil (to taste) to serve, if you like.

Chicken, pancetta and pea risotto

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