Spelt risotto with pancetta and peas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 onion, finely chopped
- butter
- 70g cubetti di pancetta
- 1 clove garlic, sliced
- 150g pearled spelt
- a glass white wine
- 500-750ml chicken stock
- a handful frozen peas
- 50g Grana Padano, finely grated
Method
- STEP 1
Melt a knob of butter in a shallow wide pan. Add the onion and cook until softened. Add the pancetta and cook for 3-4 minutes until it starts to crisp up. Add the garlic and cook for 2 minutes. Tip in the spelt and stir. Turn up the heat then tip in the wine, stirring until it has been absorbed, then add the stock bit by bit, as with risotto rice, until all is absorbed and the spelt tender, about 20 minutes (you might need a bit more stock or water).
- STEP 2
Add the peas when the spelt is nearly tender with the last bit of stock. To finish, stir in another knob of butter and the cheese then taste and season, if needed.
