Name: Easy Pea and Pancetta Risotto
Prep time: 5 min
Cook time: 35 min
Ingredients: 200 g Arborio Rice, ((risotto rice)); 150 ml White Wine; 1 Litre Vegetable Stock; 100 g Peas, (fresh or frozen); 100 g Pancetta, (cubed); 50 g Parmigiano Reggiano, (grated ); 1 Onion, (diced); Black Pepper, (seasoning); 2 Tbsp Olive Oil; 1 Tsp Dried Parsley

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Easy Pea and Pancetta Risotto - Lucy Williams Global

This easy pea and pancetta risotto recipe is very simple to make and tastes delicious.

With just a few ingredients you can make this tasty dish.

It has a lovely flavour between the sweetness of the peas and the saltiness of the pancetta.

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Simple pea and pancetta risotto is a dish that will keep going, as if you have any left over you can make arancini.

Arancini is risotto, rolled into balls, with a piece of cheese in the middle, covered in breadcrumbs and fried.

I will share my arancini recipe next week.

How to Make Pea & Pancetta Risotto

Back to risotto – this recipe is creamy without any cream.

Made with Arborio rice, vegetable stock, onion, white wine, pancetta, peas and Parmigiano Reggiano.

Just allow the time to make it as it does take 30 – 45 minutes.

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Which Region of Italy is Risotto From?

Risotto is a northern Italian dish, made with Arborio rice.

This is an Italian short-grain rice, named after the place it is from, Arborio in Piedmont.

The basic risotto recipe is Arborio rice, cooked in broth (stock) with onion, white wine and parmesan cheese.

Risotto is a versatile dish, so different flavours can be added. Today we will be adding peas and pancetta.

Can the recipe be made without pancetta and wine?

If you do not eat meat, you can leave out the pancetta and add some extra cheese.

The wine can be substituted with some extra vegetable stock.

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Steps How to Make Pea and Pancetta Risotto

Easy Pea and Pancetta Risotto

Easy peasy pea and pancetta risotto – this Italian risotto is so creamy and comforting and very simple to make.

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Prep Time 5

Cook Time 35

Course Main Course

Cuisine Italian

Servings 4 Servings

Equipment

Chopping Board
Chefs Knife
Saucepan
Wooden Spoon
Kitchen Scales

Ingredients

200 g Arborio Rice, (risotto rice)
150 ml White Wine
1 Litre Vegetable Stock
100 g Peas, fresh or frozen
100 g Pancetta, cubed
50 g Parmigiano Reggiano, grated
1 Onion, diced
Black Pepper, seasoning
2 Tbsp Olive Oil
1 Tsp Dried Parsley

Instructions

Heat olive oil in a saucepan on low heat.
Add diced onion and cook until translucent, for about 5 minutes.
Then add the cubed pancetta, cook for about 5 minutes.
Add the Arborio rice and stir in.
Add the white wine, stir in until the rice absorbs all the wine.
Add the stock a little at a time, stirring until all liquid is absorbed. Keep going until all stock is used and the rice has absorbed all the liquid, stirring continuously for about 30 minutes, until the rice is tender and the has a creamy consistency.
Stir in the peas.
Then add the grated Parmigiano Reggiano and stir in.
Season with black pepper to taste.
Add the dried parsley and stir.
Ready to serve and enjoy.