ingredients

 

2 4 6 8 Servings

• 75 grams pancetta

• 100 grams green peas

• 1 shallot onion

• 0.5 bunch fresh mint

• 150 grams risotto rice

• 125 ml white wine

• 1 pinch saffron threads

• 1 bay leaf

• 1 teaspoon olive oil

implements

 

for cooking 2 servings

• large saucepan

• measuring jug

instructions

 

1. Start by boiling a full kettle of water and dicing shallot.

2. Heat 1 teaspoon of olive oil in the large saucepan. Add diced charlotte and 75g of pancetta. Cook stirring continually until the pancetta starts to get crispy.

3. Add 150g of the risotto rice and continue to stir for a minute or so until the grain starts to become semi-translucent.

4. Pour in a small glass of white wine and let it bubble.

5. Pour in 500ml of boiling water, add bay leaf and simmer for 10 minutes, stirring occasionally to make sure that the rice does not stick to the base of the pan.

6. Chop up the mint leaves.

7. After the risotto has cooked for 12 minutes, add 100g of green peas and chopped mint saving a few ribbons for decoration. Season with black pepper and a pinch of saffron. If required add another 100-150ml of water and continue to cook for another 3 minutes, until the risotto turns creamy.

To serve: simply arrange the risotto onto a plate or in the pasta bowl and garnish with a few mint ribbons.