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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
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Cut the shallots into thin rings, the pancetta into pieces and grate the Parmesan cheese.
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Heat the oil in a pan and fry the shallot and pancetta for 3 minutes.
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Add the rice and cook for 3 minutes until the grains are glassy. Add the wine and stir until it is absorbed.
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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).
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This takes about 20 minutes. Add the frozen garden peas after 15 minutes.
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Turn off the heat. Add some more stock (the dish should be quite liquid) the butter and half of the cheese.
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Put the lid on the pan and leave for 3 minutes or wait until the cheese and butter have melted.
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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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