Rice with peas and pancetta

Serves 4

My generation grew up eating stodgy rice with dark brown peas and other unidentified matter lurking within. That was long before the foodie revolution, when everyone decided that the endlessly stirred risotto was the thing to aspire to. Neither is my idea of fun. Fast-forward to 2013 and I want creamy rice, fresh flavours, minimal stirring and my green veg to still be green.

30g/1oz butter
1 tbsp olive oil, plus extra to drizzled
1 leek, thinly sliced
100g/3½oz unsmoked pancetta, cubed
300g/10oz Arborio rice
1 litre/1¾ pints good-quality chicken stock
100g/3½oz frozen peas
Handful mint leaves, torn
Handful basil leaves, torn
Juice of ½ lemon
3 tbsp freshly grated Parmesan

Heat the butter and olive oil in a heavy-based pan over a medium heat. Add the leek and pancetta and cook for 7 to 8 minutes until the leeks are soft and the pancetta is golden.

Stir in the rice then pour in half the stock and simmer for 10 minutes, stirring occasionally.

Stir in the peas, pour in the remaining stock and cook for another 8 to 10 minutes, until the rice is tender. Fold in the herbs, lemon juice and Parmesan. Serve with a generous drizzle of olive oil.

Food preparation: Rosie Reynolds and Marina Filippelli

Props merchandising: Rachel Jukes