Pea and Pancetta Risotto Recipe

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

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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!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Italian

Servings:

Calories: 760kcal

Author: Neriz

Equipment

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.

Video

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