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Pancetta, pea & blue cheese risotto


  • 1 cup Risotto Rice Arborio

  • 3-4 cups of Chicken or vegetable stock - boiling

  • 1 Garlic Clove chopped

  • 0.25 Brown Onion peeled and diced

  • 1 teaspoon Butter

  • 0.5 cup Pancetta or prosciutto Roughly chopped

  • 2 teaspoons Olive Oil

  • Sea salt and Cracked Black pepper

  • 20 Leaves of Tarragon

  • 0.5 tablespoon Grated Parmesan

  • 0.5 cup white wine

  • 0.5 cup pea

  • 2 tablespoons Blue cheese


  • 1.

    Fry off the garlic and onion in the butter and olive oil until soft and add in the pancetta and cook for a further minute or two.

  • 2.

    Add in the rice and cook for a further minute making sure to keep stirring until all the grains are coated with the oil.

  • 3.

    Add in the white wine and stir until almost evaporated (watch out for the steam)

  • 4.

    Add in the peas and top with the hot stock ½ cup at a time until almost absorbed then the next ladleful making sure to stir the whole time.

  • 5.

    Just before the rice is al dente (it should still have a bit of bite to it) add in the tarragon

  • 6.

    Once nearly all absorbed fold in the blue cheese, you can also add a touch more butter at this stage to give it a great shine.

  • 7.

    Spoon into your serving plate and garnish with a touch of grated parmesan.

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