1 tbsp olive oil
1 shallot, finely chopped
4 rashers pancetta, thinly sliced
1 bulb of new, young garlic, cloves peeled and halved lengthways
100g arborio rice
500ml chicken stock
Half a head of romaine lettuce, chopped
1 bunch garlic scapes (or 1 leek), finely chopped
Juice of ½ a lime
75g frozen green peas
4 tbsp parmesan, grated
1 In a saucepan melt two-thirds of the butter with the olive oil. Add the shallot, pancetta and green garlic cloves. Cook for about 5 minutes without allowing them to colour.
2 Add the rice and stir thoroughly for a minute or so. Now add the warm stock, a ladleful at a time, stirring in between and allowing a few minutes for the rice to cook before adding the next ladleful. After about 10 minutes add the chopped lettuce and stir.
3 Once the lettuce has wilted, add the chopped scapes or leek.
4 Add the lime juice and stir in the peas. Check the rice and add a little more water if needed. Cook for a few minutes more, stirring continuously, until the peas are hot and the rice is tender.
5 Add the cheese and the remaining knob of butter and serve immediately.