Risotto With Peas Lemon & Crispy Pancetta Recipe

Ingredients For Risotto With Peas Lemon & Crispy Pancetta Recipe

• 1.25 Water
• 1 teaspoon Massel vegetable stock powder
• 2 teaspoon Olive oil
• 1 Brown onion, finely chopped
• 1 stick Large celery trimmed, finely chopped
• 2 Garlic Cloves, Crushed
• 330 gram Arborio Rice
• 80 milliliter White wine
• 230 gram Frozen baby peas, thawed
• 1 teaspoon Finely grated lemon rind
• 20 gram Finely Grated Parmesan