| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Worrall tho, Worrall2 | 1 | servings | ||
INGREDIENTS
| 4 | sl | Pancetta or bacon |
| 75 | g | Parmesan; grated |
| 1 | ts | Chopped garlic |
| 200 | g | Peas; blanched |
| 3 | Courgettes; blanched (3 to 4) | |
| 1 | Onion | |
| 2 | l | Stock |
| 450 | g | Arborio rice |
| 100 | g | Butter |
| Olive oil | ||
| 4 | tb | Flat leaf parsley; chopped |
INSTRUCTIONS
Melt the butter and some oil in a hot pan, add the pancetta and stir. Add the garlic and onion and cook for 5-6 minutes until soft. Pour the rice into the pan and stir until the grains are translucent and coated with the butter mixture. Pour in a ladleful of stock. Allow this to be fully absorbed before adding any more. Keep the pan at a light boil for about 20 minutes, constantly adding the liquid as you go. Add the peas and courgettes to the rice and stir. Add a further 2 ladlesful of stock, stirring constantly. Season with black pepper and cook until most of the liquid is absorbed. The rice should have a slightly nutty texture. Add the parmesan and stir, then stir in 2 knobs of butter. Season to taste and serve garnished with parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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