Pancetta, Pea and Sage Risotto

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.