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Petits Pois and Pancetta Risotto
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- 80 g Parmesan cheese, cut in pieces
- 40 g shallots, halved
- 50 g olive oil, plus extra for frying
- 200 g frozen petits pois, defrosted
- 100 g dry white wine
- 200 g risotto rice
g vegetable stock
or 450 g chicken stock
- 150 g pancetta, sliced or cubed (1 cm)
g single cream
or 30 g unsalted butter, diced
- 2 - 3 pinches ground black pepper
- 5 - 10 fresh mint leaves, chopped, to taste
- fine sea salt, to taste
- per 1 portion
- 2357 kJ / 563 kcal
- 20.7 g
- 44.1 g
- 33.8 g
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