Pea And Pancetta Risotto




  • 1 tbs extra virgin olive oil
  • 20g butter
  • 2 cups Arborio rice
  • 1 brown onion, finely diced
  • 100g pancetta, diced
  • 1 garlic clove, finely chopped
  • ½ cup white wine
  • 4 cups chicken stock, warmed
  • ½ cup parmesan cheese
  • ½ cup continental parsley, chopped
  • ½ cup frozen peas
  • 1 tsp lemon zest
  • Salt & pepper to taste

Method (click to mark as completed)

Serves 4-6

Preparation Time: 10 minutes

Cooking Time: 25 minutes

  1. Place the oil and butter in the multi cooker and press SAUTÉ, leave to heat up for 1 minute. Add the pancetta and onion and sauté for 2 minutes, then add the Arborio rice and sauté, stirring constantly, for a further 4 minutes to toast the rice.
  2. Add the garlic and wine and sauté for 2 minutes, stirring, to cook out the alcohol, then add the warm stock.
  3. Press KEEP WARM / CANCEL, secure the lid and press the RISOTTO function which will cook for 20 minutes.
  4. When the cooking has finished, leave on KEEP WARM for 5 minutes then carefully release the pressure using the quick pressure release method. Gently stir through the parmesan, parsley, frozen peas, lemon zest, salt and pepper and let sit for 5 minutes before serving.

Completed steps (click to remove last step)