Collect from 22nd Apr
7th Apr - 4th May (order 7 days in advance)
P/Code
105107
Item No
1057

Booths Pea & Pancetta Risotto Meal Kit

In stock
£8.50
630g
Serves
2
Creamy arborio rice with peas, Italian pancetta and Parmesan cheese, finished with a squeeze of zesty lemon
Ready to Cook
Ingredients
Ingredients:

1 x 180g Pack Arborio Rice

1 x 140g Pack Peas

2 x 70g Packs Pancetta (Pork, Salt, Natural Flavourings, Preservative: Sodium Nitrite).

1 x Chicken Stock Cube (Salt, Potato Starch, Vegetable Fat (Palm, Shea Butter, Sal Butter),Yeast Extract, Sugar, Chicken Fat, Chicken, Spices (Turmeric, Pepper, CELERY Seed), Flavourings, Onion Powder, Maltodextrin, Lemon Juice Powder, Parsley, Caramel Syrup, Antioxidant: Rosemary Extract).

2 x 20g Packs Parmesan (MILK).

1 x Garlic Clove

1 x Onion

1 x Lemon

Warning May contain fruit stones or pips.

Due to packing methods and suppliers own processes Booths recipe boxes may also contain low levels of the following allergens: Cereals containing Gluten, Fish, Crustaceans, Molluscs, Eggs, Soya, Sesame, Sulphites, Mustard, Lupin, Nuts and Peanuts.


Allergen Advice: For allergens, including cereals containing gluten, see ingredients in uppercase.
Details
Pack Size: 630g
Serving Size (Max): 2
Manufacturer Address: Produced by E H Booth & Co Limited, Preston PR2 5BX
Country of Origin: United Kingdom
Fish Catchment: N/A
Alcohol by ABV: N/A
Lifestyle & Dietary
Suitable for Vegans: No
Suitable for Vegetarians: No
Free From: No
Gluten Free: No
Nut Free: No
Organic: No
Preparation & Use
Cooking Instructions:

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.


Raw or Cooked: Raw
Storage Conditions: Keep refrigerated
Ready to Cook: Yes
Ready to Eat: No
Frozen on Collection: No
Microwavable: No
Previously Frozen: No
Suitable for Freezing: No

Disclaimer: Please note we take every care to make sure the product information displayed on our website is correct, however product recipes are regularly changed. This may effect nutrition and allergen information. You should always carefully check product labels and packaging and not rely solely on the information presented here. We cannot guarantee that any products have been manufactured in a nut-free environment.

If you require further product information including allergens and nutrition declarations, please contact our Customer Services team on 0800 221 8086.
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