PANCETTA, PEA AND CHICKEN RISOTTO
Cooking Time: | Serves:
Whisk your family and friends away on a Mediterranean holiday with this hearty risotto.
• 1 Red Rooster Whole Roast Chicken, shredded
• 1 regular Red Rooster Peas
• 220g arborio rice
• 8 slices pancetta, finely diced
• 1 onion, finely diced
• 1L chicken stock
• ¼ cup parsley, roughly chopped
• 2 tablespoons butter
• ¼ cup of mint, roughly chopped
• Grated parmesan cheese
STEP 1 Heat the butter in a large saucepan over a medium heat. Add in the onion and pancetta and cook until the onion is soft and clear.
STEP 2 Add in rice and stir for one minute or until rice is well coated. Add chicken stock, one ladleful at a time, stirring well each time until the liquid is absorbed. Continue simmering until rice is al dente.
STEP 3 Add in shredded Red Rooster roast chicken and cook for a further minute before stirring in the peas, parsley and mint. Season to taste
STEP 4 Drizzle with olive oil and top with grated parmesan to serve.