• 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 75 g (3 oz) pancetta, chopped
  • 250 g (8 oz) risotto rice
  • ½ teaspoon dried mixed herbs
  • 900 ml (1½ pints) hot chicken stock or vegetable stock (see pages 16 and 190)
  • 125 g (4 oz) broad beans, defrosted if frozen
  • 75 g (3 oz) peas
  • 75 g (3 oz) fontina cheese, coarsely grated
  • 50 g (2 oz) butter
  • 2 tablespoons freshly grated Parmesan cheese, plus extra shavings to garnish
  • 1 tablespoon chopped mint leaves
  • 6–8 basil leaves, shredded, plus extra to garnish
  • salt and pepper

Heat the oil in a large saucepan and fry the onion until softened. Add the garlic and pancetta to the pan and fry until the pancetta is golden brown. Add the rice and stir the grains into the onion mixture to coat in the oil.

With the pan still over a medium heat, add the dried mixed herbs and the hot stock to the rice and bring the mixture to the boil, stirring constantly. Season with salt and pepper and reduce to a simmer. Simmer for 10 minutes, stirring frequently. Add the broad beans and peas and continue to cook for a further 10 minutes.

Remove the pan from the heat and stir the fontina through the risotto. Dot the butter on top together with the Parmesan. Cover the pan with a lid and set aside for 2–3 minutes to allow the cheese and butter to melt into the risotto.

Remove the lid and add the mint and basil and gently stir the cheese, butter and herbs through the risotto. Serve immediately, garnished with basil leaves and extra shavings of Parmesan.

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