In a large frying pan, place some olive oil and butter. Then add some finely chopped onion, red pepper, courgette and pancetta.
Soften the onions.
Bring up the heat.
Add the risotto rice and ensure that the rice is coated in the oil and butter.
Add a splash of white wine.
Now add some chicken stock.
Keep topping up with stock to ensure that the rice doesn’t dry out.
Once the rice is virtually cooked, add a large handful of grated parmesan, some chopped parsley and some freshly ground black pepper.
Serve, garnish with a few slices of lemon.