Pea & Pancetta Risotto
Silky arborio rice with sweet pea purée, crispy pancetta, and a white wine lift
This vibrant green risotto combines creamy arborio, smoky pancetta, and a clever pea purée for intense flavor and color. Canned petit pois work surprisingly well (sweeter and softer), but fresh peas are welcome in spring. One pan, constant stirring, and 30 minutes to comfort-food heaven.
Velvety risotto with pops of sweet pea and salty pancetta — spring in every spoonful.
Prep Time10 min
Cook Time25 min
Total Time35 min
Servings4
Risotto Mastery Tips
- Warm stock is non-negotiable — cold stock shocks the rice and slows cooking.
- Toast rice in oil until translucent for nutty flavor and to prevent mushiness.
- Stir constantly but gently — you’re coaxing out starch, not beating the rice.
- Add stock one ladle at a time; wait until nearly absorbed before the next.
- Finish off heat with butter + cheese (mantecatura) for glossy creaminess.
- Taste for seasoning at the end — risotto loves salt and pepper.
Pea & Pancetta Risotto
Ingredients
- Olive oil (enough to coat rice generously)
- 1 clove garlic, crushed
- 1 large brown onion, finely chopped
- 1 × 400g can petit pois (peas) – drained; *canned works magically here, but fresh is fine*
- A good splash of white wine (about ½ cup)
- 1 cup arborio rice
- 4 cups warm stock (vegetable or chicken)
- 100g speck, pancetta, or smoked bacon, diced
- 50g butter, cubed
- Parmesan cheese, finely grated (about ¾ cup) + extra shavings for serving
- Freshly ground black pepper
Method
1. Warm the stock: Heat stock in a small saucepan over low heat. Keep warm throughout cooking.
2. Sauté base: In a wide, heavy-base pan, warm olive oil over medium-low. Add onion; cook 5–6 min until soft and translucent. Add garlic; cook 1 min until fragrant.
3. Make pea purée: Meanwhile, blitz ¾ of the drained peas with a splash of warm stock until smooth. (If using fresh peas: simmer 5 min in ½ cup stock, then purée.) Set aside.
4. Crisp pancetta: Increase heat to medium. Add diced pancetta; cook 3–4 min until golden and fat renders.
5. Toast rice: Add arborio; stir 2 min until grains are glossy and coated in fat.
6. Deglaze: Pour in white wine; stir until nearly absorbed and alcohol smell dissipates.
7. Gradual stock: Add one ladle of warm stock; stir until absorbed. Repeat, stirring constantly, ~18–20 min until rice is creamy, plump, and al dente (still with a slight bite).
8. Finish creamy: Stir in pea purée, remaining whole peas, butter cubes, and Parmesan. Mix vigorously off heat for 1 min until glossy.
9. Serve: Season with black pepper. Spoon into warm bowls; top with extra Parmesan shavings.
Pro Tip: Canned petit pois give sweeter, softer texture than frozen — a secret from Italian nonnas!
Photo credit: Spring green comfort
