Risotto with peas

Name: risotto with peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 shallot; 80 g pancetta; 40 g Parmigiano Reggiano broken; 3 el traditional olive oil; 300 g risotto rice; 125 ml dry white wine; 1 liter chicken broth from tablet; 225 g fine frozen garden peas; 20 g unsalted butter or margarine

Risotto with pancetta, garden peas, chicken broth, dry white wine and Parmesan cheese.

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.