Rice with peas and pancetta
An easy dish using seasonal vegetables and can be adapted for the vegetarian by adding 1 tbsp of Marigold Swiss Vegetable Bouillon Powder to 1litre boiling water for a light veggie stock and swap the pancetta for a spoonful of pesto just before serving.
1 tbsp olive oil
1 tbsp butter
2 leeks, finely sliced
150g risotto rice
1 litre hot chicken stock
200g fresh peas
2 courgettes, finely sliced
Sea salt and black pepper
4 slices of pancetta
2 tbsp parmesan, grated
Heat the oil and butter in a heavy pan and cook the leeks for 5 minutes. Add the rice, stirring to coat. Add the stock, stirring well. Cover and simmer for 15 minutes. Add the peas, courgettes, salt and pepper to the rice, then cook for a further 5 minutes until the rice is tender and lightly soupy. Fry the pancetta in a hot, lightly oiled pan until crisp, place on top, then scatter with parmesan.
