Peel the shallots and celery and finely dice. Crush the garlic and puree with a pinch of salt.
Grate the parmesan.
Heat a wide bottomed pan and add the olive oil. Sweat the celery and shallot with some salt until completely soft. Add a splash of water to the pan to stop the vegetables from colouring.
When the shallots and celery are cooked, add the garlic and cook for another minute. Add the rice to the pan and cook for 2 minutes more whilst stirring constantly.
Add the white wine to the pan and cook until almost completely absorbed by the rice.
Next, start adding 2 ladlefuls of the hot stock to the risotto. Stir continually until the stock is absorbed by the rice. Once the stock has been absorbed by the rice, you can add more stock.
Continue cooking until the rice is almost cooked and then remove from the heat.
Whilst the risotto is cooking, fry off the pancetta pieces until crispy. Pod the peas and cook for 2 minutes in rapidly boiling water.
Once the risotto is cooked, stir in peas, pancetta and the grated parmesan. Then add the Chobani yogurt. Taste and adjust the seasoning if necessary.
«Simplify this risotto by cooking the pancetta with the shallots and use frozen peas instead of fresh peas. These can stirred in just before serving.»