Mascarpone, Pea & Crispy Pancetta Risotto


Pea puree

20g butter

1 clove garlic

sprig of thyme

300g frozen peas

200ml chicken stock or veg stock

30g Galbani mascarpone


Crispy Pancetta

50g pancetta or bacon

olive oil


For the risotto

1 onion, finely chopped

1 clove garlic, crushed

400g Arborio rice

125ml white wine

1.4L chicken stock, boiling

150g Galbani Mascarpone

60g butter

80g  Parmesan Cheese


For the pea puree

In a saucepan, add the butter and fry the garlic and thyme for a few minutes until softened.

Add the peas, reserve ¼ for garnish. Add 200ml chicken stock and season with salt and pepper. Allow to simmer for about 5 minutes until the peas are cooked through.

Place in a food processor and blend to a smooth puree. Stir in a tablespoon of mascarpone to give the puree a creamy consistency. Set aside until ready to use.


For the crispy pancetta

In a heavy based frying pan, add a little olive oil over a low heat. Add the cubed pancetta / bacon and allow to cook slowly until all the fat renders out of the pancetta and the cubes turn crispy.

Place onto absorbent paper and set aside until ready.


For the risotto

In a large heavy based pot, add half the butter and onions and fry over a low heat for 3 – 4 minutes. Add the garlic and cook for a further a few minutes until the onion has turned translucent.

Over a high heat, add the Arborio rice and cook for a few minutes until the edges of the rice turns translucent. Add the white wine and allow to simmer for 1-2 minutes, stirring continuously. Add two ladles of hot stock at a time stirring in the same direction continuously. Allow for most of the stock has been absorbed. Add more stock. Repeat this process until most of the stock has been used and the rice is al dente (cooked with a slight bite).

Remove from the heat, add the pea puree, remaining butter, Parmesan and ¾ of the mascarpone. Season with salt and pepper.


Plate risotto in a large bowl, top with remaining peas, dollops of mascarpone and garnish with fresh pea shoots or basil leaves.

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