INGREDIENTS
1/4 lb
Pancetta
1/4 cup
Flat-leaf parsley, fresh
2
large cloves Garlic
1
Lemon (about 1 1/2 tsp.), Zest of
1/4 cup
Mint, fresh
1 cup
Pea shoots or baby greens
2 cups
Peas, fresh
3
Sage, fresh leaves
1
bunch Scallions
1/4 cup
Tarragon, fresh
6 cups
Chicken stock
1 1/2 cups
Arborio or 1 carnaroli rice
1
Salt and pepper
2 tbsp
Olive oil
2 tbsp
Butter
1/2 cup
Parmigiano-reggiano
1/2 cup
White wine, dry