Pancetta and Rocket Risotto

  1. Fry onion and garlic in coconut oil until translucent.

  2. Add pancetta to the pan and fry until slightly golden.

  3. Add rice to the pan and fry for two minutes.

  4. Add white wine to the pan and cook until absorbed ensuring continuous stirring.

  5. Add 1 ladle of stock at a time and cook until all liquid is absorbed before adding the next ladle. Ensure continuous stirring.

  6. Once all stock is absorbed, rice should be al dente. Add creme fraiche and stir through on low heat.

  7. Serve and garnish with rocket.