Ingredients
- 3 tbs oilive oil
- 1 tbs butter
- 5 rashers of pancetta
- 500g chicken breast, diced
- 1 onion, finely chopped
- 6 medium mushrooms, sliced
- 2 cloves garlic, finely diced
- 1 stick celery, finely diced
- 1 tsp lemon zest
- 1 tbs fresh thyme
- 2 cups risotto rice
- 1 1/2 - 2 litres chicken stock
- 1 cup peas
- 3 sprigs mint
- 1 cup parmesan cheese, grated
- 1/2 tsp salt (go easy on salt - tasted quite salty when i made it)
- 1/4 tsp pepper
- Bring stock to gentle simmer and cook peas for 2 mins
- Drain, reserving warm stock for later
- Puree half the peas with a little stock
- Heat 2 tbs oil in non stick pan and add hciken - cook until browned (5mins) - set aside
- Heat 1tbs oil, butter and pancetta in same pan and cook until crsipy - set aside
- Add onions to pan and cook in juices gently until almost translucent
- Add mushrooms, garlic, celery, lemon zest, thyme and saute until soft (10mins)
- Add rice and mix until onions coarted all rice
- Cook for 2 mins until rice has chnaged colour slightly
- Add a ladle of hot stock to the pan and cook stirring until nearly disappeared
- Add next ladleful, and continue until all stock incorporated (20mins)
- When almost cooked, add chicken, peas, bacon, puree and half the cheese and stir to combine
- Add a knob of butter, taste, and season
- Let it stand for 2 mins and serve
