Pea,Pancetta and Mint Risotto

Risotto is surprisingly easy to make, and despite this a lot of restaurants seem to mess it up. This is a fool-proof recipe for perfect risotto. Peas and pancetta are good freezer staples, and risotto rice should really be on your storecupboard list, so this is easy enough to whip up.

Serves 4


  • 300g Frozen Peas
  • 300g of Arborio rice .
  • 1.5l approximately chicken or vegetable stock
  • 4Tablespoons grated Parmesan.
  • 2 Tablespoons of chopped pancetta.
  • 2 Small onions or shallot, chopped.
  • 3 cloves of garlic,peeled and halved.
  • 1 tablespoon chopped mint.
  • Small glass of Vermouth, White wine or Dry sherry.
  • 1Tablespoon olive oil.
  • 1Tablespoon butter; cubed & chilled.


  • Gently cook the garlic halves followed by the shallot in the olive oil for 5-10 mins taking care not to burn.
  • Add the rice and a half teaspoon of seasalt and cook for another few minutes until well coated then add the wine and cook, stirring continuously, until completely reduced.
  • Now add the stock ladleful by ladleful, and cook for 16-17 mins stirring regularly.
  • Meanwhile cook the peas in a little olive oil in a small saucepan for a few minutes and then add 30-50 mls of chicken stock and cook for another few minutes.
  • Blitz the peas with a hand held liquidiser and add to the risotto, with the shredded ham and mint a few minutes before it is cooked.
  • Remove the risotto from the heat and rest for 1 minute.
  • Beat in the chilled butter and Parmesan for a minute or two to get a nice and creamy end result. Adjust seasoning and serve immediately.

One thought on “Pea,Pancetta and Mint Risotto

  1. Pingback: Baked Pea and Goats Cheese Arancini « Canal Cook's Blog

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