Recipe: Mushroom Risotto with Pancetta and Rocket

The past weekend went according to plan - one of relaxation and of spending time at home. As I was standing in my fridge and wondering what to make for lunch, I spotted three ingredients. Mushroom - Pancetta - Rocket! I love them and thought I'd whip up comfort food for Sunday Lunch.

Mushroom Risotto with Pancetta and Rocket serves 4

Ingredients

1 cup of Arborio Rice

1 clove of garlic, minced finely

1 white onion, minced finely

5 medium sized fresh button mushrooms, sliced thinly

100g Rocket leaves

8 slices of pancetta, pan fry till crispy

1 litre of chicken stock

 4 tbsps of Olive Oil

Salt and pepper to taste

1. 
   
   In a deep pan over medium heat, add olive oil, onion and garlic. Cook for 30 seconds. Add Arborio rice and stir well for about 30 seconds. Add 1 ladel of chicken stock and stir well. Keep adding the stock every 15 seconds or so and until all the stock has been absorbed by the rice. This step will take approximately 20 - 25 minutes.
2. 
   
   Add all the mushrooms and stir well until soften. Turn off the heat and add half the rocket leaves and stir well.
3. 
   
   To serve, scope the risotto in a gorgeous bowl topped with pancetta and rocket leaves. Salt and pepper to taste.