Pea, pancetta and blue eye risotto
Delight your family and friends with this creamy pea risotto topped with crisp pancetta and pan-fried fish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 1/2 litres chicken stock
- 1 tablespoon olive oil, plus 1 tablespoon extra
- 1 small onion, finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup shelled peas (400g unshelled)
- 8 thin slices pancetta
- 4 x 100g blue eye trevalla fillets
- 50 grams butter
- 1/3 cup grated parmesan, plus extra, to serve
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