A delicious risotto with pancetta, peas, manchego cheese and tarragon. Perfect for a relaxed evening meal with a glass of white wine.
My husband Jon works pretty long hours and three nights a week he isn’t home until nearly 8pm. This means that I’ll usually cook something for me and the boys and then make something fresh for him when he gets home.
For a while he’s been asking me to make him a risotto and I finally got around to it recently. Given the amount of wine that goes in I wasn’t going to make it for the boys (I know the alcohol gets cooked away but it didn’t really feel right), so I decided to make them one of their favourites and then had a nice grown up risotto for two when Jon was home from work.
This originally started life as a vegetarian risotto but Jon was quite insistent that it needed a bit of meat (it’s not often I can tempt him with meat-free dinners). However, you can make a delicious vegetarian version by switching the chicken stock for vegetable stock and leaving out the pancetta. If you want to add a little more body, it tastes lovely with some chopped fennel added to the frying pan at the same time as the arborio rice.
What you’ll need
To make this pancetta, pea and manchego cheese risotto you’ll need…
- Sharp knife – for chopping the shallots
- Large frying pan
- Large saucepan
- Ladle – you could you a jug if you don’t have a ladle but a ladle is easier
Pancetta, pea and manchego cheese risotto nutritional information per serving
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.