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Potatoes, Pasta, Rice and Grain

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Rice with peas and pancetta

message posted 23-Jun-08 09:48:37
Risotto is wonderful, but all that stirring can take up most of your evening. Instead, try this lighter, soupier version, with spring vegetables it practically cooks itself in less than half an hour.

Serves 4

1 tbsp olive oil
1 tbsp butter
2 leeks, finely sliced
150g risotto rice
1 litre hot chicken stock
200g frozen peas
2 courgettes, finely sliced
Sea salt and black pepper
4 slices of pancetta
2 tbsp parmesan, grated

Heat the oil and butter in a heavy pan and cook the leeks for 5 minutes. Add the rice, stirring to coat. Add the stock, stirring well. Cover and simmer for 15 minutes. Add the peas, courgettes, salt and pepper to the rice, then cook for a further 5 minutes until the rice is tender and lightly soupy. Fry the pancetta in a hot, lightly oiled pan until crisp, place on top, then scatter with parmesan.


Cooking for a vegetarian?

Add 1 tbsp Marigold Swiss Vegetable Bouillon Powder to 1litre boiling water for a light veggie stock and swap the pancetta for a spoonful of pesto just before serving

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