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Crispy pancetta risotto

with feta and tomato sunflower pesto

Ready in around 25 mins

RECIPE FACT:
Pancetta is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups, risottos and pastas.
Nutritional Info:
  • Energy: 2,863kJ (684kcal)
  • Protein: 24g
  • Carbohydate: 66g
  • Sugars: 9g
  • Fat, total:36g
  • Saturated:15g
  • Sodium:1,649mg
  • Contains:Milk, Soy, Sulphites
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO COOK THE RISOTTO:

    Empty the arborio rice into a pot, add the risotto cream and 1 cup of water then bring up to the boil over a high heat. Once boiling, cover, reduce the heat to low and cook for 15 mins.

  • 2. TO COOK THE PANCETTA:

    Remove the sage leaves, discarding their stalks then chop finely. Place a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 30-60 secs on each side until crispy. Remove from the heat and drain onto a paper towel.

  • 3. TO FINISH THE RISOTTO:

    Add the peas, sage, 10 g or 2 tsp of butter and half of the feta to the pot with the risotto then stir through the rice. Increase the heat to medium-high and cook, stirring often for a further 1-2 mins until thickened.

  • TO SERVE:

    Spoon the risotto into bowls, top with crispy pancetta and dollop over the tomato sunflower pesto. Top with rocket and sprinkle over remaining feta.

Ingredients In your box:
  • 1 pot of feta
  • 1 bag of sage
  • 1 pack of rocket
  • 1 pack of pancetta
  • 1 pot of peas
  • 1 sachet of arborio rice
  • 1 pot of risotto cream
  • 1 pot of tomato sunflower pesto
  • Pantry Staples: butter

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