Ingredients

• 1.25L (5 cups) water
• 1 tsp Massel Salt Reduced Vegetable Stock Powder
• 2 tsp olive oil
• 1 brown onion, finely chopped
• 1 large celery stick, trimmed, finely chopped
• 2 garlic cloves, crushed
• 330g (1 1/2 cups) arborio rice
• 80ml (1/3 cup) white wine
• 230g (1 1/2 cups) frozen baby peas, thawed
• 1 tsp finely grated lemon rind
• 20g (1/4 cup) finely grated parmesan
• 4 thin slices pancetta

Description

Risotto With Peas, Lemon & Crispy Pancetta Recipe - Preheat Oven To 200°C. Bring The Water To The Boil In A Large Saucepan Over High Heat. Stir In The Stock Powder. Reduce Heat To Low And Hold At A Gentle Simmer. Heat The...

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