Hey there fellow food adventurers!
I hope this post finds you ready and raring to embark on another culinary journey with me, Al, from my humble home kitchen to yours. With my boisterous brood (Edward, Alexander and little Barnaby) and our diverse dietary needs, I’m always challenged to whip up something that’s both comforting and accommodating.
Tonight, we’re taking a detour through the vibrant landscapes of Italy with a dish that’s close to my heart – a Pea & Pancetta Risotto with a delightful leek and white wine infusion. It’s the kind of dish that fills the kitchen with aromas that seem to hug you, and I can tell you, my lot needs no second invitation to dive in.
Now, those who know me are well aware that I like to keep things lively and a little bit different in the kitchen. While risotto is traditionally a labor of love, stirred patiently by the stove, I’ve found a way to make it a little less demanding without sacrificing that creamy, dreamy texture we all crave. That’s right, I’m talking about my trusty digital pressure-cooker, an absolute game-changer for us busy parents.
As you can imagine, with Barnaby’s allergies and Alexander’s dairy intolerance, finding a dish that ticks all the boxes can be somewhat of a culinary obstacle course. However, this risotto is a testament to how simple tweaks can make a world of difference. I’ve ditched the traditional parmesan and butter for a vegan cheese alternative, which gives it a luscious creaminess without the dairy.
The star of tonight’s dish is the marriage of hearty pancetta and the sweet, gentle sautéed leeks layered with the bright pops of tender peas. The white wine brings just the right amount of acidity to cut through the richness, and you can bet your bottom dollar it adds a depth of flavor that makes this risotto sing.
What I love about this dish is its simplicity. It’s an all-in-one-pot wonder that practically takes care of itself once you’ve done the initial sautéing. And the best part? It gives me more time to hear about the latest backyard adventures and makeshift forts around the dining table with my boys.
So, let’s not keep those hungry tummies waiting any longer. Follow the method I’ve shared above, and in a little over half an hour, you’ll have a sumptuous Italian feast on your table. Buon appetito!
Don’t forget to share your renditions with me here or on social media; you know I love seeing your takes on my kitchen escapades. Until next time, happy cooking, and here’s to many more delicious meals, from my family to yours.
Cheers,
Al
Ingredients
– 1 tablespoon olive oil
– 200g pancetta, diced
– 1 large leek, cleaned and finely sliced
– 2 cloves garlic, minced
– 400g Arborio rice
– 150ml dry white wine
– 1.2 liters vegetable stock, hot
– 150g frozen peas
– Salt, to taste
– Black pepper, to taste
– Fresh basil leaves for garnishing (optional)
– Vegan cheese, grated (optional, to accommodate dairy intolerance)
Method
1. Set your digital pressure-cooker to the ‘Sauté’ function and add 1 tablespoon of olive oil to the pot. Allow it to heat up for about a minute.
2. Add the diced pancetta to the pot and sauté for 3-5 minutes, or until it starts to crisp up.
3. Next, add the finely sliced leek to the pot with the pancetta and continue to sauté for another 3 minutes, stirring occasionally, until the leek is soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Stir in the Arborio rice, ensuring that the grains are well-coated with the oil and have turned a translucent edge, which typically takes about 2 minutes.
5. Pour in the dry white wine and allow it to simmer until it has been mostly absorbed by the rice, for about 2 minutes.
6. Now, add the hot vegetable stock to the pot. Give everything a good stir to combine, ensuring no rice is stuck to the bottom of the pot.
7. Secure the lid on your pressure cooker and set the valve to ‘Sealing’. Change the setting to the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 7 minutes at high pressure.
8. Once the cooking time has finished, carefully quick-release the pressure according to your pressure cooker’s instructions. Open the lid once it’s safe to do so.
9. Stir in the frozen peas and season with salt and black pepper. The residual heat will cook the peas.
10. If using, sprinkle vegan cheese over the risotto and mix well until it melts into the risotto, adding a creamy texture suitable for those with dairy intolerance.
11. Let the risotto sit for a minute or two if you prefer a thicker consistency.
12. Serve the risotto hot, garnished with fresh basil leaves.
