Pancetta and Pea Risotto

Pancetta and Pea Risotto

Pancetta and Pea Risotto

Prep Time
5 Minutes
Cook Time
20 Minutes
A mouth-watering delicious savoury risotto to satisfy the hungry family.
  • 125 gram (5 ounce) pancetta, diced

  • 2 shallots, diced

  • 325 gram (11 ounce) risotto rice

  • 2 tablespoon All Purpose Seasoning

  • 1 litre hot water

  • 200 gram (7 ounce) frozen peas

  • 25 gram (1 ounce) parmesan cheese, grated

Cooking tip
  1. Add butter for a richer flavour. Alternatively try adding bacon, ham, asparagus or your favourite vegetables.


  • 1 Pan fry the pancetta gently for 5 minutes, or until golden, add the shallots and fry for a further 3-4 minutes until softened.
  • 2 Add the rice, stir through and cook for 1-2 minutes until it begins to turn translucent, add the seasoning and mix through.
  • 3 Add the water, bring to the boil then turn heat down and simmer gently for 15 minutes.
  • 4 Add the peas, stir through and cook for 5 more minutes. Top with Parmesan cheese and serve immediately.