Lynne Mullins' creamy rice with brussels sprouts, peas and parmesan

Lynne Mullins'  creamy rice with brussels sprouts, peas and parmesan

4 tablespoons butter

75g spicy pancetta, chopped

1 small onion, chopped

2 cups (400g) Arborio rice

4 tablespoons dry white wine

5-6 cups very hot chicken stock

6 brussels sprouts, trimmed and quartered

1 cup frozen peas, thawed

half cup grated parmesan

extra shaved parmesan, to serve

 

Melt half the butter in a large saucepan over medium heat. Add pancetta and onion and stir until onion is soft. Add rice and cook, stirring for 2-3 minutes until rice is coated with butter. Add wine and stir until wine is absorbed. Add hot chicken stock, 2 ladles at a time, stirring until each is absorbed. When rice is half cooked add Brussels sprouts and continue adding remaining stock until rice is al dente. Stir in peas, remaining butter and grated parmesan. Serve hot topped with extra shaved parmesan.

Serves 4