Pancetta & Pea Risotto

Fry off 2 cloves of Garlic in a little Olive Oil, add 100g of pancetta a sear for a couple of minutes until a bit crispy. Add 150g of frozen peas and stir for 2 minutes until they stop looking frozen and start to look juicy. Add 150g of Orzo (rice shaped) pasta & stir for a minute so the grains get coated in the pan juices. Add 300ml of freshly boiled water and stir, then simmer for 10 minutes stirring occasionally. Add salt & pepper to taste. It's ready when it looks soft, glossy and creamy - serve in a bowl with chunks of fresh bread, olives & baby tomatoes

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