• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Rice & Other Grains

    Pea and Pancetta Risotto

    Published: Dec 6, 2021 · Modified: Dec 26, 2021 by Neriz

    Jump to Recipe

    Sweet, salty, and creamy — that’s what you’ll get in every bite of this Pea and Pancetta Risotto.  And don’t forget the crunchy pancetta bits in there!  Yum!

    An overhead shot of a serving of pea and pancetta risotto, with a glass of wine on the side.

    (*This post contains some affiliate links)

    I don’t know about you, but the sweet-and-salty combo is always a winner for me.

    Add some creamy but still firm rice in there, and it’s already an excellent weeknight dinner — no need to prepare anything else.

    Oh, wait, all that’s missing is a glass of wine. 😉

    IF YOU WANT TRADITIONAL ITALIAN RECIPES, THEN YOU WILL LIKE THESE POSTS!

    • Risotto alla Milanese (Saffron Risotto)
    • Mushroom Risotto (Risotto ai Funghi)

    Ingredients

    All the ingredients you need to prepare pea and pancetta risotto at home.
    • Pancetta – chopped into small, thin bits.
    • Olive oil – use extra virgin olive oil, if possible.
    • Onion – yellow onion and chopped finely.
    • Rice – I use carnaroli rice for this pancetta risotto recipe, but you can also use arborio if that’s what you have on hand.
    • Wine – any dry white will be good.
    • Peas – as you can see from the image above, I use frozen peas for this recipe.
    • Butter – salted or unsalted would work, but should be chilled.
    • Parmigiano Reggiano – you need to grate it to add on the last stage of cooking and then for serving.
    • Stock – I generally use chicken stock for making pancetta risotto.
    A closer shot of a pan of pea and pancetta risotto, with a chunk of parmigiano Reggiano in the background.

    Preparation

    Start your pancetta risotto by placing your stock in a medium-sized saucepan over medium-high heat (photo 1).

    Bring it to a boil, then lower the heat and continue simmering.

    While waiting for it to boil, place a medium to a large skillet over medium-high heat.

    First part of a collage of images on how to make risotto with pancetta.

    Add the chopped pancetta into the cold skillet (photo 2).

    Cook until the pancetta turns brown and slightly crispy on the edges.

    Remove the browned pancetta from the pan and set it aside.

    Using the same pan, add the olive oil.

    Once the oil is ready, add the onion (photo 3).

    Second part of a collage showing the process of making risotto with peas and pancetta at home.

    Cook the onion until it turns soft.

    Add the rice (photo 4).

    Cook the rice for about one to two minutes, constantly mixing, to make sure they’re coated with oil.

    Pour the white wine (photo 5).

    Third part of a collage of images showing the step by step process of preparing pancetta risotto.

    Let the wine evaporate until there is only a tiny amount of liquid left in the pan.

    Pour two ladles of the simmering stock (photo 6).

    Continue stirring the rice until the stock has been fully absorbed.

    Pour another ladle of stock and keep repeating for about eight minutes.

    Add the peas (photo 7).

    Last part of a collage of images for preparing risotto with peas and pancetta.

    Mix to combine and continue with adding the stock for ten more minutes.

    Taste and adjust the seasoning of your pancetta risotto.

    Take the pan off the heat.

    Add butter, grated cheese, and the browned pancetta (photo 8).

    Mix to combine, place a lid, and keep it covered for one to two minutes.

    Transfer your pancetta risotto into plates.

    Serve, with more grated parmigiano Reggiano, if desired.

    An overhead shot of a pan of risotto with pancetta, ready for transferring into plates.

    Helpful tips

    • When adding the olive oil, you can add more or less than what I have indicated in this recipe — it will all depend on how much is produced by frying the pancetta.

    The critical thing is that the oil should be enough to coat both the chopped onion and the rice.

    • Make sure there’s still a bit of liquid in the rice when you take it off the heat.  

    Remember that you will still be adding the butter, cheese, and pancetta bits — the cooking process is still not finished.

    • Depending on whether you are using seasoned stock or not, you will need to add salt to your risotto.  Hence, taste and adjust the seasoning as per your preference.

    For reference, I rarely add salt because my chicken stock is already seasoned; plus, there’s the extra salt from the pancetta and parmigiano Reggiano.

    A closer shot of a serving on risotto with peas and pancetta, highlighting the creaminess of the rice.

    Recipe variation

    • Butter.  Some people use butter instead of olive oil or a mix of butter and olive oil to saute the onion. 
    • Fresh or canned peas.  For sure, fresh peas will be noticeably sweeter than frozen or canned ones.  So, if you have them, do not even hesitate to use them.
    • Stock. Vegetable stock is a good substitute for chicken stock in this pea and pancetta risotto recipe.
    • Stracchino cheese.  You want a creamier risotto?  Add some stracchino cheese in there!

    That was easy, right?  Give this pancetta risotto recipe a try this week, and let me know. 🙂

    Text for Roundup Sections
    • Classic Italian Appetizers (Antipasti)
    • 20+ Easy Italian Desserts & Pastries Recipes
    An overhead shot of a serving of pea and pancetta risotto, with a glass of wine on the side.

    Pea and Pancetta Risotto Recipe

    Sweet, salty, and creamy — that's what you'll get in every bite of this Pea and Pancetta Risotto.  And don't forget the crunchy pancetta bits in there!  Yum!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2
    Calories: 760kcal
    Author: Neriz

    Equipment

    • Chopping Board
    • Kitchen Knife
    • Pyrex Measuring Cups
    • Measuring Spoons
    • Medium-Sized Saucepan
    • Rubber Spatula
    • Microplane grater

    Ingredients

    • 3 & 1/2 to 4 cups stock
    • 3 ounces pancetta (85 grams), chopped into small bits
    • 1 tbsp olive oil
    • 1 small onion, chopped finely
    • 2/3 cup rice
    • 1/2 cup white wine
    • 2/3 cup green peas
    • 1 & 1/2 to 2 tbsp butter, chilled
    • 1/2 cup Parmigiano Reggiano, grated

    Instructions

    • Using a medium-sized saucepan over medium-high heat, bring the stock to a boil.
    • Adjust the heat to low and continue simmering.
    • While waiting for the stock to boil, place a medium to a large skillet over medium-high heat.
    • Add the pancetta into the skillet — no need to wait for it to warm up.
    • Cook until the pancetta turns brown and turn slightly crispy on the edges.
    • Remove the browned pancetta and set it aside.
    • Using the same pan, add the olive oil.
    • Once the oil is ready, add the chopped onion.
    • Cook the onion until it softens, then add the rice.
    • Cook the rice for about 1 to 2 minutes, constantly mixing, to ensure the grains are coated with oil.
    • Pour the white wine and let it evaporate.
    • When there's very little liquid left, pour two ladles of the simmering stock into the rice.
    • Continue stirring until the stock has been fully absorbed.
    • Pour another ladle of stock and keep repeating for 8 minutes.
    • Add the peas.
    • Mix to combine and continue adding the stock for 10 more minutes.
    • Taste and adjust the seasoning of your pancetta risotto.
    • Take the pan off the heat.
    • Add butter, grated cheese, and the browned pancetta from earlier.
    • Mix to combine, place a lid, and keep it covered for about 1 to 2 minutes.
    • Transfer your pea and pancetta risotto into plates.
    • Serve, with more grated parmigiano Reggiano, if preferred.

    Notes

    • Cook’s Tip #1:  When adding the olive oil, you can add more or less than what I have indicated in this recipe — it will all depend on how much is produced by frying the pancetta.  The main thing is that the oil should be enough to coat the chopped onion and the rice.
    • Cook’s Tip #2:  Make sure there’s still a bit of liquid in the rice when you take your pancetta risotto off the heat.  Remember that you will still be adding the butter, cheese, and pancetta bits — the cooking process is still not finished.
    • Cook’s Tip #3:  Depending on whether you are using seasoned stock or not, you will need to add salt to your risotto.  Hence, taste and adjust the seasoning as per your preference.  As a reference, I rarely add salt because my chicken stock is already seasoned; plus, there’s the extra salt from the pancetta and parmigiano Reggiano.

    Nutrition

    Calories: 760kcal | Carbohydrates: 68g | Protein: 22g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2412mg | Potassium: 392mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1720IU | Vitamin C: 22mg | Calcium: 344mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS