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Pancetta, leek and mushroom risotto

By Sophie E on 16th Oct, 2015

Pancetta, leek and mushroom risotto


  1. Heat the oil in a large non stick saucepan on a moderate heat.
  2. Throw in the red onion and celery and cook for 5 minutes until soft.
  3. Add the pancetta, cook for another 5 or so minutes.
  4. Throw in the leeks and cook for another few mins.
  5. Add the risotto, stir and cook for a minute or two until translucent.
  6. Add the wine and and stir until mostly soaked in.
  7. Crumble in the stock cube and add a ladleful of the hot water.
  8. Over the next 15 mins, stirring regularly, gradually add in each ladleful as it cooks and soaks into the rice. Throw in the mushrooms.
  9. Taste the risotto to check how cooked it is. Stir through with more hot water and cook a few more minutes if needed.
  10. When you are happy the rice is cooked, stir through half the parmesan and season to taste.
  11. Serve immediately, garnish with fresh thyme leaves, freshly ground pepper and the remaining parmesan. 

Recipe Notes

  • Serve with a lovely green salad.
  • Make this ahead for dinner parties - cook 3/4 of the way during step 8, take off the heat and put the lid on. Simply resume the cooking at step 9 to finish off.
rice  / pre-prepare  / mushroom  / italian
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