This is delicious risotto recipe from Taste, although I did make a few adjustments.
I use pancetta not prosciutto, I added a handful of chopped sage at the rice stage, I used ham stock not chicken (plus needed extra cup) and I grated parmesan on top but not through... but hey I don't have time to type out my version ;)
Either way risotto is always a simple tasty dish to cook.
Chop up the pancetta, onion and garlic and cook until the onion is nice and soft.
Add the rice and chopped sage, and give it a decent couple of minutes cooking while stirring.
Add the white wine and cook until is basically gone.
Add the warm stock a ladle at a time and continually keep moving the rice around.
I add more stock once I can make a 'clear' space in my pot!
With the last ladle add the peas.
Serve with topped crispy sage butter and a grating of parmesan.