The other day we had supper at my friend Annie’s and she cooked us a simply mouthwatering vegetable risotto. I made up my mind there and then that I would add this to my regular line up of family favourites. As my son adores crispy bacon, I love prawns and my husband always asks for peas, this recipe fitted the bill perfectly. Glad to report it got high praise from my boy (“seriously good Mum”), so I thought you might like to try it too…
Ingredients serves 4
5 sprays calorie controlled cooking spray
100g Pancetta, cubed
225 g uncooked risotto rice
Bunch Spring Onions, trimmed and sliced
Clove garlic, crushed
100ml Dry white wine (optional)
850ml vegetable stock (950ml if you decide against the wine)
2 tbspn finely grated Parmesan
50g Petits Pois, frozen
2 tnspn Parsley, finely chopped
Freshly ground black pepper
How to prepare
Spray a large sauté pan or saucepan with the low fat cooking spray and add the pancetta and rice. Cook over a low heat for about 2 – 3 minutes, stirring all the time, until the rice looks translucent, but not brown.
Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
If using, pour in the white wine and let it bubble up for a few moments. If not, pour in two ladelfuls of hot stock, stir well, then cook over a medium heat for 20 – 25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.