• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pancetta, pea & fennel baked risotto

  • 4servings
  • 60minutes

Add to MenuAdd to Calendar

Source: food.ninemsn.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, H, D
MineralsFluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups chicken stock

  2. 1 1/2 cups water

  3. 1 tbsp butter

  4. 1 tbsp olive oil

  5. 1 leek, white part, sliced finely

  6. 6 slices pancetta, chopped

  7. 1 medium fennel bulb, outer layer removed, trimmed and finely diced, tips reserved

  8. 1 clove garlic, chopped finely

  9. 2 cups arborio rice

  10. 1 cup frozen peas

  11. cup grated parmesan

  12. 1 tbsp cold butter, chopped

  13. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C (180°C fan-forced). Pour stock and water into saucepan and bring to a simmer.

  2. Meanwhile, melt butter and olive oil in baking dish over high heat. Add leek, pancetta, fennel and garlic and cook for 4 to 5 minutes until it starts to colour.

  3. Add rice and stir for 1 minute until grains are well coated in pan juices. Stir in peas and hot stock.

  4. Remove from heat and place foil on top; crimp edges tightly to prevent any steam escaping. Bake for 30 minutes.

  5. Remove from oven and allow to stand for 2 minutes before removing foil. Using fork, stir through butter, pepper and most of the parmesan.

  6. Place in serving bowls and top with remaining parmesan and fennel tips.Another great winter risotto to add to your cooking repertoire.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback