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Recipe

Pea, pancetta and blue eye risotto

Delight your family and friends with this creamy pea risotto topped with crisp pancetta and pan-fried fish.

Mar 31, 2009 1:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Pea, pancetta and blue eye risotto
  • 1.5 litre chicken stock
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • 1 small onion, finely chopped
  • 2 cup arborio rice
  • 1/2 cup dry white wine
  • 1 cup shelled peas (400g unshelled)
  • 8 thin slices pancetta
  • 4 x 100g blue eye trevalla fillets
  • 50 gram butter
  • 1/3 cup grated parmesan, plus extra, to serve

Method

Pea, pancetta and blue eye risotto
  • 1
    Pour stock into a medium saucepan and bring to a slow simmer. Cover and keep hot.
  • 2
    Heat oil in a large, heavy-based saucepan on medium. Sauté onion 3-4 minutes, until tender. Add rice. Cook, stirring, 1 minute, until coated.
  • 3
    Add wine. Cook, stirring, 1 minute, until absorbed. Ladle in stock, 1 cup at a time, stirring after each addition, until all liquid is absorbed. Add peas with last cup of stock. Rice should be soft with a slight bite.
  • 4
    Meanwhile, heat extra oil in a large frying pan on high. Fry pancetta 1 minute each side, until crisp. Remove from pan.
  • 5
    Season fish. Add to pan, skin-side down. Weigh down with a heavy tray to prevent it curling up. Cook 2-3 minutes, until skin is crisp. Remove tray. Turn and cook a further 1 minute. until just cooked through.
  • 6
    Remove from heat and stir butter and cheese through risotto. Season to taste. Set aside, covered, 2 minutes, then serve topped with fish, pancetta and extra parmesan.

Notes

For a vegetarian option, omit fish and pancetta, adding 1 chopped garlic clove with onion in step 2. Then add 1 bunch blanched asparagus pieces along with 1 cup baby spinach leaves in step 4.

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