Made this as my first attempt at (a) making risotto in the TMX and (b) using the stock concentrate I made earlier today.
I added two garlic cloves with the shallot and increased the peas (frozen) to 300gm. I also cooked for an extra 3mins and ground in lots of pepper. I also accidentally bought prosciutto instead of pancetta but don't think it made that much of a difference as it was really only a garnish. Finished with chopped herbs from the garden (mixture of thyme, parsley, rosemary and oregano).
I quite liked it, husband thought it was nice. Sorry no photos - didn't even cross my mind LOL.
