Mushroom and Pancetta Risotto

Add 2 tbsp of oil to a frying pan on medium heat. Once hot add three-quarters of the leek and fry for about 5 mins until just softened.

Add the arborio rice to the pan and cook over medium-low heat for 3 mins, stirring occasionally. Tip: If you have some leftover white wine, add 4 tbsp now and let the alcohol bubble off for a minute to mellow the flavour! Add the vegetable stock pot, 300ml of water, ½ tsp of salt and a good grind of pepper. Bring to a boil, turn down the heat and simmer for 20 mins, letting the rice absorb the water, before adding more boiling water, a little at a time, until the liquid is absorbed and the rice is cooked. Tip: Boiling water keeps the rice cooking. You will need between 200ml and 300ml of additional water to add during the cooking time. We recommend having a pot of water boiling so you can easily add it in.

Bring another pot of water to the boil in preparation for the mangetout. Heat 2 tbsp of oil to another frying pan and fry the remaining leek, the pancetta and the chopped garlic cloves for 2-3 mins until browned. Lift out and reserve in a bowl. Add the mushrooms to the same pan and fry for 3 mins until softened.

Trim off the ends of the mangetout. Add to the to the boiling water. Cook for 3 mins, until just tender, drain.

When the risotto is nearly ready, add the pancetta mix and mushrooms to the cooked rice and stir together, keeping on low heat until warmed through.