A colourful, fresh and filling main course.
(1 votes)
Cook: 1 Hour
Serves: 4
Price: £1.25 per serving
Nutritional Information
Each 100g serving contains
Energy
2520kj
602kcal
2520kj
602kcal
30%
Fat
19.4g
19.4g
Med
28%
28%
Saturates
8.5g
8.5g
Med
43%
43%
Sugars
4.2g
4.2g
Low
5%
5%
Salt
1.3g
1.3g
Med
22%
22%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2520kj/602kcal
Typical energy values per 100g:
2520kj/602kcal
Ingredients
1 vegetable stock cube
1 tbsp olive oil
15g butter
3 leeks, trimmed and sliced
325g arborio risotto rice
125ml white wine (optional)
1 tbsp chopped fresh thyme
225g frozen peas
100g pancetta, grilled
75g Parmesan, grated
Method
1
Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot.
2
Heat the oil and butter in another large pan. Add the leeks, cover and cook over a medium heat for 10 minutes, stirring occasionally, until soft.
3
Stir in the rice, then add the wine and allow it to simmer until it has been absorbed.
4
Add a ladleful of stock with the thyme and peas. Stir gently and simmer until it is almost absorbed. Continue to add the stock a ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender.
5
Crumble the pancetta and stir in with the Parmesan.
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