Pea, Parsley & Parmesan risotto

  • 1 cereal bowl or 2 cups of frozen peas, more if you like
  • 1 leek, chopped small
  • 1 tablespoon of butter
  • 1 tablespoon of olive oil
  • 250g risotto rice
  • 100g grated parmesan
  • 3 tablespoons of chopped parsley
  • 4 rashers of crispy cooked pancetta, chopped
  • 750ml hot vegetable stock or chicken stock

method

  1. Melt the butter and oil in a large wide pan which has a lid
  2. Fry the leek gently in the butter and oil until it is soft
  3. Add the peas and stir with a wooden spoon so that the rice is covered in buttery vegetable mixture
  4. Pour 1 ladleful of stock. Stir and keep stirring until all the stock has been soaked up by the rice. When it is all soaked up, add more stock, and keep doing this until you only have about 1 ladleful left. Remember to keep stirring. That makes the risotto creamy and stops it sticking to the bottom of the pan
  5. Add the Parmesan and the chopped parsley. Stir and put the lid on the pan. Leave for 5-10 minutes. The rice will soak up the rest of the stock and the Parmesan will melt into it.