Enjoy a wonderful Pea & Pancetta Risotto from the chef team at Hand Picked

Serves 4

300g frozen peas
150g Pancetta  
4 shallots
2 garlic cloves 
900ml vegetable or chicken stock
175ml Chardonnay
300g Risotto rice (Arborio or Carnaroli)
115g Parmesan cheese
2 sprigs of fresh thyme
70g butter
1 lemon
Olive oil
Sea salt 

1.    Heat the oil in a large sauté pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and set aside
2.    Heat the stock. Peel and finely chop the onion and garlic
3.    Place some oil in a separate pan, add the onion, garlic and sea salt and cook slowly until tender around 5-8 minutes
4.    Add the rice and turn up the heat. The rice will now start to become translucent so at that point, add the wine
5.   Once the wine has cooked into the rice turn the heat back down and keep adding the stock slowly ladle bay ladle while stirring the rice preferably with a wooden spoon, to ensure that all the stock has been absorbed before adding the next 
6.   While cooking the risotto add around 150g peas to a blender or bullet with 100ml of stock and blend to a puree and set aside
7.  Taste the rice to check if it’s cooked you want a slight bite to it, if you run out of stock you can use some boiling water
8.    Add the pea puree and stir well 
9.    Remove from the heat and add the other 150g of peas the pancetta, butter and grate in the Parmesan and finish with the juice of 1 lemon. Stir well. Place a lid on the pan and allow to sit for 2 minutes.

Then serve.