Petits Pois and Pancetta Risotto

Petits Pois and Pancetta Risotto

4.5 185 rating

Prep. 15 min

Total 30 min

4 portions

Ingredients

Parmesan cheese cut in pieces
80 g
shallots halved
40 g
olive oil plus extra for frying
50 g
frozen petits pois defrosted
200 g
dry white wine
100 g
risotto rice
200 g
liquid vegetable stock
450 g
450 g chicken stock
pancetta sliced or cubed (1 cm)
150 g
single cream
30 g
30 g unsalted butter, diced
ground black pepper
2 - 3 pinches
fresh mint leaves chopped, to taste
5 - 10
fine sea salt to taste

Difficulty

easy

Nutrition per 1 portion

Protein 20.7 g

Calories 2357 kJ / 563 kcal

Fat 33.8 g

Carbohydrates 44.1 g

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