5.0
(2)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Heat 1 tbsp olive oil in a large heavy-based saucepan, add the onion and fry over a low heat for 5 minutes until softened but not coloured. Add the risotto rice and stir to coat the grains of rice in the oil. Turn up the heat, pour in the white wine, then bubble for 2-3 minutes until absorbed.
Step 2
Gradually add the hot chicken stock, one ladleful at a time, stirring continuously. Wait until each ladleful has almost all been absorbed before adding the next one. Continue until you’ve added all the stock and the rice is al dente. Add the pea, leek and pancetta mixture, then stir until the butter in it has melted.
Step 3
Stir in the cubed Taleggio, season well, then divide between 2 plates. Top with wild rocket and a drizzle of olive oil, then serve straightaway. The remaining white Burgundy, chilled, would be an excellent match for this dish.
Your folders
foodandjourneys.net
30 minutes
Your folders
delicious.com.au
5.0
(3)
45 minutes
Your folders
lizzielikes.com
30 minutes
Your folders
joythebaker.com
5.0
(1)
20 minutes
Your folders
cooking.nytimes.com
4.0
(552)
Your folders
taste.com.au
4.0
(1)
35 minutes
Your folders
taste.com.au
4.8
(35)
35 minutes
Your folders
waitrose.com
4.5
(10)
1 hours
Your folders
olivemagazine.com
Your folders
bbcgoodfood.com
40 minutes
Your folders
chowhound.com
Your folders
theperksofbeingus.com
4.8
(16)
25 minutes
Your folders
taste.com.au
20 minutes
Your folders
myrecipes.com
5.0
(1)
Your folders
theburntbuttertable.com
4.9
(9)
10 minutes
Your folders
recipes.getdrop.com
5.0
(1)
16 minutes
Your folders
cooking.nytimes.com
4.0
(14)
Your folders
taste.com.au
4.8
(5)
30 minutes
Your folders
greedygourmet.com
30 minutes