Pasta risotto with peas and pancetta

Nigella LawsonNigellissima

Serves 2 2 tblspn garlic oil150g pancetta cubes150g peas250g risoni pasta650ml (2.5 cups) boiling water1 tblspn unsalted butter, softened2 tblspn grated parmaseanSalt and pepper to taste Heat oil in a large heavy-based saucepan. Cook pancetta until golden; add peas and stir for one minute. Pour in pasta, mixing in with peas and pancetta; add boiling water. Season with salt to taste, then turn heat down and simmer for 10 mins, stirring occasionally and adding more boiling water if necessary. When the water is absorbed, test the pasta to see if it's cooked; if so, add butter and parmasean, and season with salt and pepper. Serve.