Creamy Pancetta and Spring Vegetable Risotto

Creamy Pancetta and Spring Vegetable Risotto

Serves: 4-5


Superior 20cm Deep Saucepan with Helper Handle

Fine Grater

Stainless Steel Ladle 

Stainless Steel Serving Spoons

Herder Paring Knife 


 1 tbsp olive oil

200g smoked pancetta

1 large onion, diced

3 garlic cloves, minced

350g risotto rice

1.5 litres hot chicken stock, made with 2 stock cubes

1/2 lemon, juiced

300g frozen peas

100g baby leaf spinach

100g Parmesan, grated

Black Pepper, to serve


  1. Add the olive oil to a large saucepan. Fry the pancetta until crispy, then remove, leaving the oil in the pan and set aside.
  2. Add the diced onion, and fry until softened (around 8 minutes) then add the minced garlic and fry for a further 2 minutes.
  3. Add the rice and allow the oil to coat it. Stir for 1 minute before adding in the hot stock ladle by ladle, allowing the rice to absorb the stock after each addition. This will take around 25-30 minutes.
  4. Keep adding the stock and stirring gently until the risotto is creamy in appearance and the rice is al dente. You may not need to add all the stock.
  5. When adding the last ladle of stock, add the frozen peas and cook for a final 5 minutes until the rice and peas are cooked.
  6. Grate in two-thirds of the Parmesan, add the spinach and crispy pancetta and stir until spinach has wilted.
  7. Serve in pasta bowls and garnish some cracked black pepper and the rest of the Parmesan.

1 comment

  • Alisa Schell

    Creamy Risotto with Veggies

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