Pea and Pancetta Risotto Recipe - Great British Chefs

Ingredients

• 300g of risotto rice
• 2l chicken stock
• 2 garlic cloves, sliced
• 1 onion, finely diced
• 150ml of white wine
• 100g of pancetta
• 250g of button mushrooms
• 50g of mascarpone
• 75g of Parmesan, grated
• 30g of butter
• 1 handful of frozen peas
• 1 handful of parsley, chopped
• 80ml of olive oil
• 1 pinch of salt
• 1 pinch of black pepper