Risi e Bisi

400g frozen peas
1.5l veg stock
60g pancetta, diced
1 small onion, finely chopped
1/2 cinnamon stick
225g carnaroli or arborio rice
flatleaf parsley leaves
5T grated parmesan

1. Fry the pancetta and onion for about 10min over medium heat until the onion is golden.

2. Add the peas, cinnamon, and 125ml broth/stock.

3. Cover and cook for about 5min until the peas are tender.

4. Increase to high heat and uncover to cook off any remaining liquid.

5. Add the rice, stirring well to coat.

6. Add 150ml broth and cook, stirring constantly.

7. Repeat step 6 until all the stock is used up and the rice is tender.

8. Stir in parsley and parmesan just before serving.