Marcus Wareing's pea and pancetta risotto recipe

  • Serves 8
  • 5mins to prepare and 35mins to cook
  • 535 calories / serving
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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.

  1. 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. 
  2. Once the onion has softened, add rice and leave to cook for 3-4 minutes, stirring on a reduced heat.
  3. 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.
  4. After 10 minutes, into a separate pan fry the pancetta and mushrooms using the remaining oil. Once lightly coloured, stir into the rice mix.
  5. Continue adding the stock, stirring occasionally until the liquid is completely absorbed into the rice mix.
  6. Add in the mascarpone and Parmesan, followed by the butter and peas. Stir then cook until the peas are cooked through.
  7. 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.

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  • 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
  • Energy 2225kj 535kcal 27%
  • Fat 40g 57%
  • Saturates 22g 110%
  • Sugars 3g 3%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 29.5g Protein 11.2g Fibre 1.7g

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