Pea and Pancetta Risotto

Prep : 10 mins  |  Cook : 30 mins  |  Serves : 2
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Ingredients

Directions

  1. Chop the onion, garlic, pancetta and sauté in butter with the mixed spice without browning.
  2. Add the Eurico Arborio and stir well, then add the peas and a knob of butter.
  3. Once the Eurico Arborio is well greased add white wine and bring to the boil.
  4. Pour in the warm stock and simmer until the Eurico Arborio is almost cooked.
  5. Add the cream mix well, season, add the ricotta, simmer for 2 more minutes and remove from heat.

Original Recipe prepared by Dine&Dishes

Products used in this recipe

Gariboldi Riso Arborio
Emborg Garden Peas

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