Artichoke Risotto with Peas and Pancetta

Serves 4


1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon chopped mint


Bring the stock to a gentle simmer in a sauce pan.

In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.

Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.

Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.

Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.

Recipe Property of Peter Berley