Risotto with pancetta and peas

(Serves four)

1 onion, chopped
1 pack Italian pancetta lardons
300 g Arborio rice
Approx. 1 l hot chicken stock
120 g frozen peas
2 tbsp olive oil
Salt and pepper
Butter, grated Parmesan and basil leaves to serve

Heat the oil in a large pan and fry the onion until it starts to soften. Add the lardons and fry them until they are crisp and brown. Stir in the rice and cook for a minute more.

Turn down the heat and add the stock, a ladleful at a time, stirring until each one is absorbed before adding the next. When the rice is nearly done, stir in the peas. Continue to cook until the rice is tender, but the risotto is still slightly ‘soupy’. Season to taste with salt and pepper and stir in a large knob of butter. Serve in warm bowls with plenty of grated Parmesan and scatter over a few basil leaves.