Ingredients

• 1 onion
• 1 leek
• Garlic
• Pancetta
• Knob of butter
• 150g risotto rice
• 1/3 – ½ bottle white wine
• Bay leaf
• Italian herbs
• Parmesan cheese
• Asparagus
• Frozen peas

Method

1. Fry the onion in a splash of garlic oil for a few minutes in a hot saucepan. Add the pancetta and fry until nearly cooked, then add the leek and chopped fresh garlic.
2. Once nicely golden, add the knob of butter and melt. Stir in the risotto rice and keep stirring – don’t let it stick to the bottom of the pan, but wait for the juices in the pan to be absorbed.
3. Add the white wine and simmer. Add the bay leaf, herbs, a few grinds of pepper, and some parmesan cheese. Stir.
4. Make the chicken stock. Once the wine has reduced (but before the rice starts to stick) add the chicken stock to the pan (about 300ml). Let bubble for a few minutes then add the asparagus tips.
5. Keep stirring periodically and after about 20 minutes taste the rice to see if it’s cooked. It should be al dente, and the mixture creamy – add more water if necessary.
6. 2 minutes before serving, stir through the frozen peas. Serve with fresh parmesan cheese and a little pepper.