Pea and Proscuitto Risotto

I love risottos and so am always trying to find ones that the kids like. I thought this one might work but they weren't too keen. But I'd say that other kids might enjoy it especially those who aren't fussed about texture and onion (my kids tend to reject anything made with onion... D'oh!)

I used this recipe from Taste.com.au but made quite a few adjustments so this was my recipe:


5 1/2 cups water
3 tsp Massel Salt Reduced Chicken Stock Powder
2 tsp olive oil
1/2 brown onion, finely chopped
1 large celery stick, trimmed, finely chopped
2 garlic cloves, crushed
1 cup arborio rice
1/2 cup brown rice

230g (1 1/2 cups) frozen baby peas and corn

20g (1/4 cup) finely grated parmesan (be careful not to contaminate your working space or the portions for dairy-free people)
4 thin slices proscuitto (but in retrospect, pancetta probably would have been wiser because the kids really didn't like how salty it was and pancetta isn't quite so salty.)

1. Preheat oven to 200°C. Boil water in kettle. Pour into heat proof jug and stir in the stock powder.
2. Heat the oil in a large, heavy-based saucepan over medium heat. Add the onion, celery and garlic. Cook, stirring, for 5 minutes or until onion is soft. Add the rice. Cook, stirring, for 1-2 minutes or until the grains appear slightly glassy.
3. Add 1/2 cup of stock to the rice mixture and stir until almost absorbed. Add a ladleful (about 250ml/1 cup) of stock to the rice and stir regularly with a wooden spoon until liquid is completely absorbed. Continue to add stock mixture, a ladleful at a time, stirring regularly and allowing the liquid to be absorbed before adding the next ladleful. Put in peas and corn when you think the risotto is just about ready and stir until rice is tender yet firm to the bite and risotto is creamy. Put risotto in bowls for those who are dairy free and then add the parmesan. Season with pepper. Leave for a few minutes
4. Meanwhile, place the proscuitto/pancetta on a large baking tray. Bake in oven for 8-10 minutes or until crisp. Set aside to cool slightly. Break into coarse shards.
5. Divide the risotto among serving bowls and top with the pancetta. Season with pepper to serve.