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                            Risotto with peas
Risotto with pancetta, garden peas, chicken broth, dry white wine and Parmesan cheese.
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                    Ingredients
Directions
- 
                                Cut the shallots into thin rings, the pancetta into pieces and grate the Parmesan cheese.
- 
                                Heat the oil in a pan and fry the shallot and pancetta for 3 minutes.
- 
                                Add the rice and cook for 3 minutes until the grains are glassy. Add the wine and stir until it is absorbed.
- 
                                Add a dash of stock and stir until it is absorbed. Repeat with the stock until the rice is al dente (keep some stock behind).
- 
                                This takes about 20 minutes. Add the frozen garden peas after 15 minutes.
- 
                                Turn off the heat. Add some more stock (the dish should be quite liquid) the butter and half of the cheese.
- 
                                Put the lid on the pan and leave for 3 minutes or wait until the cheese and butter have melted.
- 
                                Stir one more time, sprinkle with the rest of the cheese and serve immediately.
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Nutrition
                                610Calories
                            
                            
                                Sodium0% DV1.040mg
                            
                            
                                Fat46% DV30g
                            
                            
                                Protein32% DV16g
                            
                            
                                Carbs23% DV68g
                            
                            
                                Fiber4% DV1g
                            
                        
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