This recipe will make enough for 4 generous portions.
2 cloves of garlic finely diced or crushed
1 medium onion, finely chopped
100g diced pancetta
250g risotto rice
150ml white wine
600ml hot chicken stock
100g sliced chestnut mushrooms
50g low fat cream cheese
Salt & pepper
Handful of finely chopped parsley
Parmesan to garnish & taste
Gently heat 2 tbsp. of olive oil in a large flying pan and gently fry the garlic, onion and pancetta with a generous amount of black pepper and a small amount of salt.
Once the onion has softened and the pancetta has cooked through add the dry rice to the pan. Stir into the onions until the rice has been coated by the cooking juices.
Add the glass of wine to the pan and allow to simmer for a few minutes to cook off any alcohol before adding a third of the stock to the pan. Stir the rice occasionally and gently so as to not break down the grains. Allow this stock to almost absorb completely (without drying out) before adding another third of stock,
Add the mushroom to the pan, and again only stir occasionally, just to stop the rice from sticking to the base of the pan.
Add the final third of stock and taste some of the risotto to check for seasoning.
Once the stock is almost absorbed add the cream cheese and parsley, gently stir through. If you want to have a richer risotto, rather than cream cheese you could add fresh grated parmesan and/or double cream at this stage.
Take the pan off the heat but let the risotto sit in the pan for a few minutes before serving. It should have a creamy consistency but the rice to be individual grains. Add a little more fresh parsley and black pepper with a little parmesan to serve.