Wild Alaska Salmon Risotto with Peas and Pancetta

Ingredients

• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 2 tbsp olive oil
• 100g (4oz) pancetta, chopped
• 350g (12oz) risotto rice (arborio or carnaroli)
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 150ml (1/4 pint) Italian dry white wine
• 1 litre (1 3/4 pints) hot vegetable stock
• 150g (6oz) frozen petit pois or garden peas, thawed
• 6 tbsp finely grated Parmesan cheese
• 4 tbsp chopped fresh parsley
• Salt and freshly ground black pepper