Pea pancetta risotto with crispy chicken

Name: Pea pancetta risotto with crispy chicken
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 0?a Chicken broth; 3 TABLESPOONS Olive oil; 250 g Risotto rice; 1⁄4 l dry white wine; 150 g frozen peas; 100 g Parmesan (piece); 7-10 Tbsp meat from 2 cooked chicken legs; 4 Stem(s) flat leaf parsley; 100 g Pancetta (Italian air-dried bacon); 7-10 Tbsp salt, pepper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
0?a Chicken broth
3 TABLESPOONS Olive oil
250 g Risotto rice
1⁄4 l dry white wine
150 g frozen peas
100 g Parmesan (piece)
7-10 Tbsp meat from 2 cooked chicken legs
4 Stem(s) flat leaf parsley
100 g Pancetta (Italian air-dried bacon)
7-10 Tbsp salt, pepper

Directions

1
Peel and finely dice the onion and garlic. Boil up the chicken stock. Heat 1 tablespoon of oil in a saucepan. Brown onion and garlic in it. Add rice and fry for 2-3 minutes while stirring until translucent.
2
Add wine and simmer at low heat until all the liquid is absorbed.
3
Add enough boiling broth to cover the rice. Simmer open at low heat for a total of 25-30 minutes. Add hot stock again and again as soon as the rice has absorbed the liquid.
4
Stir now and then. Approx. 10 minutes before the end of the cooking time add frozen peas and cook along.
5
Meanwhile grate the Parmesan cheese. Pluck the leg meat smaller. Wash parsley, shake dry and chop finely.
6
Fry the pancetta in a pan without fat on each side until crispy, remove. Heat 2 tablespoons of oil in the pancetta fat. Fry the meat until crispy, turning the pancetta. Season with salt and pepper. Add the pancetta.
7
Stir the parmesan into the risotto. Season to taste with salt and pepper. Serve the risotto with the chicken-pancetta mixture, sprinkle with parsley.