Caramelised Onion, Pea and Crispy Pancetta Baked Risotto
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Easy
Serves 2
Treat yourself to a weekend indulgence with this warm risotto, featuring the combination of Flavour Hack Caramelised Onion and crispy pancetta.
Ingredients
-
1 tbsp Early Harvest Extra Virgin Olive Oil plus extra to drizzle
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200g Smoked pancetta
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2 tbsps Flavour Hacks Caramelised Onion
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300g Arborio Rice
-
100ml White wine
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700ml Chicken stock
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2 tsp Fine salt
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100g Petit pois, defrosted
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150g Unsalted butter
-
50g Parmesan, grated
Method
- Step 1: Heat a large, ovenproof casserole dish over medium-high heat. Pour in 1 tbsp olive oil, then tip in the smoked pancetta. Fry for 6-7 minutes until crispy, then reduce the heat to low and remove with a slotted spoon.
- Step 2: Add Flavour Hacks Caramelised Onion too the pan along with the rice and stir together. Turn the heat up high, then add the white wine and cook for 1 minute. Pour in the chicken stock and salt, then cover it with a lid and put it in the oven for 20 minutes.
- Step 3: After 20 minutes, remove from the oven and add the petit pois, butter and parmesan. Stir together, then cover and put back in the oven for a further 5 minutes until the rice is tender.
- Step 4: Remove from the oven and allow to stand for 5 minutes. Scatter over the crispy pancetta, then serve.
