1
Add the pancetta into a heavy bottomed pan with a little olive oil and fry until a little crispy.
2
Then add the onion and celery and saute for around 10 minutes until softened. Add the garlic and cook for another 2 minutes.
3
Then add the risotto rice and stir with the vegetable and pancetta mixture for about a minute before pouring in the white wine to deglaze.
4
Once the alcohol from the wine has burned off, add a ladle full of stock and stir into the rice until absorbed. Repeat this step until the rice is al dente.
5
While the risotto is cooking, blanch the broad beans and peas in water for a few minutes to cook them through.
6
When the risotto is ready, stir in the beans, peas, chopped mint, butter and parmesan and then season with salt and pepper.
7
Leave to rest off the heat for a minute or so before serving with more parmesan!
