Booths Pea & Pancetta Risotto Meal Kit

1.  Peel and chop the onion. Peel and finely slice the garlic.  Grate the zest of half a lemon.

2.  Crumble the stock cube into 650ml of boiling water and stir to dissolve.

3.  Heat 1tbsp of olive oil and a dessert spoon of butter in a heavy based pan. Add the onions and pancetta and fry on a medium high heat for 2-3 minutes until the onions soften and begin to brown. Add the garlic and fry for a further 2-4 minutes.

4.  Turn the heat down to medium-low and add half of the rice to the pan. Stir for 30 seconds to allow the rice to be coated, add a ladle of hot stock, stir gently and allow to simmer for 1 minute.

5.  Add the remaining rice and a ladle of stock. Stir continuously over a medium heat, let the stock absorb fully, then add another ladle of stock. Repeat until all the stock has been absorbed taking 25-30 minutes. The rice should have a creamy consistency. Add water if the rice is al dente and needs a bit longer, it should be soft with a slight bite.

6.  Add the lemon zest to the risotto with the peas and 1 sachet of Parmesan.

7.  Add a squeeze of lemon juice to the pan. Stir through for 30 seconds to 1 minute to warm the peas. Season with salt and pepper to taste. Squeeze in more lemon if desired.

8.  Serve in bowls. Sprinkle with more Parmesan to your desired taste and a twist of black pepper.