Risotto with garden peas from veneto

Name: risotto with garden peas from veneto
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 40 g butter; 1 el olive oil; 90 g pancetta (meat products department), in pieces; 1 little onion shredded; 200 g garden peas bag of 450 g, frozen; 2 el fresh parsley flat, finely chopped; 750 ml chicken bouillon warm (from tablet); 200 g risotto rice pack 500 g; 50 g Parmesan cheese grated

A tasty Italian recipe. The starter contains the following ingredients: meat, butter, olive oil, pancetta ((meat products department), in pieces), onion (chopped), garden peas (bag 450 g, frozen), fresh parsley (flat, finely chopped), chicken broth (warm ( of tablet)), risotto rice (pack 500 g) and Parmesan cheese (grated).

Ingredients

Directions

Heat half of the butter with the oil in a pan with a thick bottom and fry the pancetta n onion for 3 minutes over low heat until the onion is soft.
Stir in the garden peas and parsley and add 1 soup scoop of broth.
Smother the garden peas for 3 minutes.
Stir the rice through the garden peas and pour the rest of the stock at once.
Bring to the boil, put the lid on and put the fire on the lowest setting.
Leave to simmer for 15 minutes, stirring occasionally, until the rice has absorbed most of the moisture.
Stir in the rest of the butter and the Parmesan cheese and season with a little (white) pepper.
Serve in deep plates..