Leek Risotto With Sugar Snap Peas And Pancetta Recipes

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

SUGAR SNAP PEAS WITH LEEKS AND PANCETTA

Steps:

• Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temperature. Tip: Snap peas have tough strings on both sides of the pod. To remove them, pinch off the stem and pull the string; repeat on the other side.
• Serves: 6
• Calories: 113
• Total Fat: 5.5 grams
• Saturated Fat: 1 gram
• Protein: 5 grams
• Total carbohydrates: 11 grams
• Sugar: 5 grams
• Fiber: 3 grams
• Cholesterol: 8 milligrams
• Sodium: 290 milligrams

PEA AND PANCETTA RISOTTO

Steps:

• Gently fry the onions and garlic in a little olive oil until almost translucent. Add the pancetta and fry for a further 2 minutes or so until cooked.
• Add the rice to the pan, and fry until the grains are translucent at the edges, stirring the ingredients well all the time.
• Make up approx. 700ml of chicken stock with 1 stock cube. Add a ladle or two of stock to the pan and stir well. Lower the heat and let the stock be absorbed into the rice. Stir the risotto regularly, and gradually add the stock 1 ladle at a time allowing each to be absorbed until the rice is cooked. You may not need all the stock - I use about 650ml. If you need a little more, hot water can be added.
• While the rice is cooking, cook the peas, drain and set to one side.
• When the rice is soft and tastes right to you, stir the peas through the risotto.
• Serve warm with black pepper and a little drizzle of olive oil.