Cold weather has hit us at the end of this week and it is time to explore cold weather options. I decided to try a recipe from the Veneto region of Italy that I first read about when I was studying Italian back at university long, long ago.
It is an easy dish and it met with approval from not only my husband but also my son. There I was worried about the copious amount of peas in there but he ate it all up.
You start by melting 30g of butter and a tablespoon of olive oil in the pan. Then adding one chopped onion, a handful of chopped parsley and 200g of pancetta (although I used pre chopped bacon lardons) and softening it.
You need to have 1 litre of vegetable stock set aside.
Next I added about 750g of frozen peas and two large spoonfuls of stock. This needs to cook for about 5 minutes.
After that you add all the remaining stock (adding salt and pepper at this stage as well) and bring to the boil. When it is boiling you add the rice. I used 250g arborio rice. Then you keep stirring with your wooden spoon until the rice is cooked.
Lastly you add 30g of butter and 4 tablespoons of grated parmesan cheese.