Baby Peas and Pancetta Risotto

Name: Baby Peas and Pancetta Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 3 oz Parmesan cheese; 2 oz shallots; 2 oz olive oil; 7 oz frozen baby peas; 2 oz dry white wine; 7 oz arborio rice; 2 tsp chicken stock paste; 16 oz water; 5 ½ oz pancetta; 1 oz cream; ¼ tsp ground black pepper; 5 - 10 fresh mint leaves; &frac18; tsp salt

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Niveau facile

Temps de préparation 10min

Temps total 30min

Nombre de portions 4 portions

Ingrédients

3 oz Parmesan cheese, cut into pieces (1 in.)
2 oz shallots, halved
2 oz olive oil, plus extra to fry
7 oz frozen baby peas, defrosted, divided
ou 7 oz frozen peas, defrosted, divided
2 oz dry white wine
7 oz arborio rice
2 tsp chicken stock paste
16 oz water
5 ½ oz pancetta, diced (¼ in.)
ou 5 ½ oz ham, diced (¼ in.)
1 oz cream
ou 1 oz unsalted butter
¼ tsp ground black pepper, to taste, plus extra to season
5 - 10 fresh mint leaves, chopped
⅛ tsp salt, to season, to taste

Infos nut.: par 1 portion
Calories: 2616.8 kJ / 625.4 kcal
Protides: 19.1 g
Glucides: 50.9 g
Lipides: 36.8 g
Graisses saturées: 11.5 g
Fibre: 4.5 g
Sodium: 651.9 mg