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| 4 Scheibe | Pancetta or bacon |
| 75 Gramm | parmesan grated |
| 1 Teelöffel | garlic chopped |
| 200 Gramm | Peas; blanched |
| 3 | Courgettes; blanched (3 to 4) |
| 1 | onion |
| 2000 Milliliter | broth |
| 450 Gramm | Arborio rice |
| 100 Gramm | butter |
| | olive oil |
| 4 Esslöffel | Flat leaf parsley chopped |
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Melt the butter and some oil in a hot pan, add the pancetta and stir.
Add the garlic and onion and cook for 5-6 minutes until soft. Pour the rice into the pan and stir until the grains are translucent and coated with the butter mixture.
Pour in a ladleful of stock. Allow this to be fully absorbed before adding any more. Keep the pan at a light boil for about 20 minutes, constantly adding the liquid as you go.
Add the peas and courgettes to the rice and stir. Add a further 2 ladlesful of stock, stirring constantly. Season with black pepper and cook until most of the liquid is absorbed. The rice should have a slightly nutty texture.
Add the parmesan and stir, then stir in 2 knobs of butter. Season to taste and serve garnished with parsley.
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