S P R I N G 2 0 2 6
Risi E Bisi Con Pancetta
Literally 'rice and peas', this classic Italian dish is much easier and less time
consuming to make than a risotto.
INGREDIENTS:
1.3 litres vegetable stock
900g fresh peas
60g butter
1 onion, finely chopped
50g pancetta
355g risotto rice
50g Parmesan cheese
2 tbsp fresh parsley, chopped
STEP 1
Heat the vegetable stock in a large
saucepan. Rinse the peas really well
under running water, then add to the
pot. Simmer for 2 to 3 minutes until
the peas are just tender.
STEP 2
Remove half of the peas with a slotted
spoon and reserve. Blend the rest of
the peas into the vegetable stock with
a hand blender until smooth.
STEP 3
Melt the butter in a large saucepan
and add the onion. Cook gently on
a low heat until translucent, then
add the pancetta. Cook for about 5
minutes, then add the rice, stirring to
make sure everything is coated in
the butter.
STEP 4
Add the vegetable stock/pea mixture
and bring to the boil. Turn down to a
simmer and leave to cook for about 20
minutes, stirring occasionally, until the
rice is just cooked. Stir in the reserved
peas and the Parmesan and season to
taste. Garnish with the parsley
before serving.
Ser ves 4 people
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