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Ingredients

2 litres Massel chicken style liquid stock
1/2 cup dry white wine
40g butter
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
4 cups arborio rice
2 cups frozen peas
1 cup grated parmesan
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley leaves
6 slices pancetta

Method

Step 1 Combine stock and wine in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer uncovered.
Step 2 Meanwhile, heat butter and oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute.
Step 3 Add 1/3 cup stock to rice. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until liquid has absorbed and rice is tender. Add peas to rice with final 1/3 cup stock. Remove from heat. Stir in parmesan, chives and parsley. Season with pepper.
Step 4 Heat a non-stick frying pan over medium heat. Add pancetta. Cook for 2 minutes each side or until golden and crisp. Chop. Top risotto with pancetta. Serve.

Cheesy pea and herb risotto

How to make Cheesy pea and herb risotto

Ingredients

Method