Marcus Wareing's pea and pancetta risotto recipe
Risotto is a type of Italian rice that is cooked in broth to a creamy consistency containing butter, wine or onion. Serve alongside meat or fish for a hearty dish.
See method- Serves 8
- 5mins to prepare and 35mins to cook
- 535 calories / serving
Ingredients
- 260g (8oz) risotto rice
- 2l chicken stock
- 1 onion, finely diced
- 100g (3½oz) pancetta
- 250g (8oz) button mushrooms
- 300g (10oz) mascarpone
- 100g (3½oz) Parmesan, grated
- 85g (3oz) butter
- 2 garlic cloves, crushed
- 150ml (5fl oz) white wine
- handful frozen peas
- handful chopped parsley
- 30ml (2tbsp) olive oil
- 1 pinch salt
- 1 pinch black pepper
Each serving contains
- Energy
- 2225kJ 535.0kcal
- Fat
- 40g
- Saturates
- 22g
- Salt
- 1.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 29.5gProtein 11.2gFibre 1.7g
Method
- Bring the chicken stock to boil in a large pan. Into another separate pan, sweat the onions in the olive oil and season with salt and pepper.
- Once the onion has softened, add rice and leave to cook for 3-4 minutes, stirring on a reduced heat.
- Add a splash of wine and continue stirring. Gradually start adding the stock using a ladle. Wait until each spoonful of stock is absorbed before commencing onto the next.
- After 10 minutes, into a separate pan fry the pancettaand mushrooms using the remaining oil. Once lightly coloured, stir into the rice mix.
- Continue adding the stock, stirring occasionally until the liquid is completely absorbed into the rice mix.
- Add in the mascarpone and Parmesan, followed by the butter and peas. Stir then cook until the peas are cooked through.
- If you find the risotto too thick, add a little more stock or water. Double check the seasoning. To serve just sprinkle over some parsley when spooned into bowls.
- See more Italian recipes
