Risi e Bisi

Ingredients

• 1 onion, finely chopped
• 50 g pancetta, diced
• 40 g butter
• 250 g risotto rice
• 1.3 l hot chicken stock
• 400 g frozen peas
• 40 g Parmesan, grated
• 2 tbsp chopped parsley

Method

1. Cook the onion and pancetta in half the butter for 8 minutes.
2. Stir in the rice for 1 minute, then add most of the stock.
3. Simmer for 15 minutes, stirring often.
4. Add the peas and cook for 5 minutes, adding more stock to keep it soupy.
5. Stir in the rest of the butter, the Parmesan and parsley. Season and serve.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.