Cook peas in boiling, salted water. Drain and cool under cold water. Separate out about one-third of the peas, and together with chopped parsley, mash into a puree.
Slice pancetta into thin slices and then into pieces.
In hot olive oil, fry pancetta in a wide pan and add sliced spring onions. When wilted, add crushed garlic and rice.
Fry briefly while stirring, and add a little warm water. Add Vegeta Natur vegetable bouillon and add water (about 900 ml). Sauté over low heat, stirring occasionally.
Sprinkle warm risotto with chopped parsley and serve.
You can also use Podravka frozen peas.