GREEN PEA, CRISPY PANCETTA & GREEN CHILLI RISOTTO

Zubereitung

Sauté the shallots, chillies, garlic & pancetta in butter, medium heat for 3-5 minutes.

Add your Carnaroli rice and cook until rice is transparent, add your wine and stir until evaporated, add in 1 cup of cooked peas and (cook rice as per instructions).

Add your hot stock and simmer. As you stir add another ladle when needed continue to do so for 18 minutes.

Add 1 cup of cooked peas with 1 cup of stock to the blender and puree. 5 minutes before risotto is finished add the pea puree to risotto ( gives it that vibrant colour and flavour).

Finish with Grated parmesan, pesto and butter and garnish with feta.