Ingredients
- 150g Arborio Eurico
- 150g Emborg frozen garden peas
- 80g pancetta cubes
- 1 red onion
- 3 cloves garlic
- 50g ricotta salata
- 1 glass white wine
- 2 glasses veg stock
- 200ml fresh cream
- 1 tbsp. rosemary
Directions
- Chop the onion, garlic, pancetta and sauté in butter with the mixed spice without browning.
- Add the Eurico Arborio and stir well, then add the peas and a knob of butter.
- Once the Eurico Arborio is well greased add white wine and bring to the boil.
- Pour in the warm stock and simmer until the Eurico Arborio is almost cooked.
- Add the cream mix well, season, add the ricotta, simmer for 2 more minutes and remove from heat.
Original Recipe prepared by Dine&Dishes