Artichoke and Pancetta Risotto
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 21mins
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- Serves
- 4
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- Calories
- 869
A comforting and delicious risotto dish, serve with a rocket salad and a drizzle of extra virgin olive oil.
recipe updated Feb 10, 2022
Ingredients
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- Pancetta
- 200 g
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- Shallot
- 150 g
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- Marinated artichoke hearts
- 400 g
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- Frozen peas
- 150 g
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- Olive oil
- 2 tablespoons
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- Arborio rice
- 300 g
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- Garlic clove
- 2
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- White wine
- 100 g
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- Vegetable stock
- 400 g
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- Fresh thyme
- 2 sprigs
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- Fresh parsley
- 2 tablespoons
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- Parmesan cheese
- 50 g
Tools
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kCook Multi
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Small bowl
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Kcook bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Fit stir tool to kCook bowl
- Add olive oil and pancetta to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 120°C, speed 3
- Then add arborio rice to the kCook bowl
- Cook with filler cap fitted - 4 min, 98°C, speed 4
- Then add garlic clove to the kCook bowl
- Turn direct prep attachment to position 1
- Slice shallot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add white wine to the kCook bowl
- Cook with filler cap fitted - 2 min, 98°C, speed 4
- Then add vegetable stock, fresh thyme, fresh parsley and marinated artichoke hearts to the kCook bowl
- Season
- Cook with filler cap fitted - 9 min, 98°C, speed 4
- Then add frozen peas to the kCook bowl
- Stir with filler cap removed - 30 sec, 62°C, speed 3
- Then garnish with parmesan cheese
- Serve