Method
Toast rice in a dry, medium saucepan for 3 minutes, remove from heat and set aside (this will make the rice cook more evenly later).
Cook pancetta in a pan with 1tsp of olive oil until browned, reserve for later.
In a new saucepan add 1tbsp olive oil and butter add garlic, shallot and thyme and cook through.
Add in rice and cook and until rice is coated completely in the butter stirring constantly until rice is translucent (around 5 minutes).
Deglaze pan with white wine and add peas.
Add in stock little by little stirring and making sure the stock has fully absorbed before adding more. Repeat this until the rice is cooked to al dente (cooked through but with a little ‘bite’).
Pour in the cream, stir and season with salt and black pepper and sprinkle with parsley.
Divide the risotto into two warmed bowls and top with pancetta.