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Creamy pancetta and pea risotto topped with crispy pancetta, bright green peas, and grated Parmesan in a shallow ceramic bowl.
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Pancetta and Pea Risotto

Creamy Arborio rice is slowly simmered in warm stock, then finished with crisp pancetta, sweet peas, butter, and Parmigiano-Reggiano for an elegant, restaurant-style risotto that’s rich, balanced, and comforting.
Course dinner, Main Course, Side Dish
Cuisine European, Italian
Keyword arborio rice, creamy risotto, italian risotto, pancetta and pea risotto, pancetta risotto, parmesan risotto, pea risotto, restaurant style risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 410kcal
Cost $10 for entire recipe

Equipment

  • Wide saucepan or deep sauté pan
  • Ladle
  • Wooden spoon or silicone spatula
  • measuring cups
  • Measuring spoons
  • Microplane or fine grater (for Parmesan or lemon zest)

Ingredients

  • 1 cup Arborio rice
  • 4 cups chicken or vegetable stock kept warm
  • 4 oz pancetta finely diced
  • 1 small shallot finely minced
  • 2 tablespoons unsalted butter divided
  • 2 tablespoons olive oil
  • ½ cup dry white wine optional; substitute extra stock if omitted
  • ¾ cup frozen peas thawed
  • ¾ cup freshly grated Parmigiano-Reggiano
  • Salt to taste
  • Freshly cracked black pepper to taste
  • Optional garnish: lemon zest or microgreens

Instructions

Crisp the pancetta

  • Heat olive oil in a wide saucepan over medium heat. Add pancetta and cook until golden and crisp. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Build the base

  • Add shallot to the pan and sauté gently until soft and translucent. Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.

Deglaze

  • Pour in white wine and stir until mostly absorbed.

Cook the risotto

  • Add warm stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18–22 minutes, until the rice is creamy and just tender.

Finish

  • Stir in peas, reserved pancetta, remaining butter, and Parmesan. Season with salt and black pepper.

Rest & serve

  • Remove from heat and let rest for 1 minute. Spoon into bowls and garnish with lemon zest or microgreens if desired.

Notes

  • Use warm stock throughout cooking to keep the risotto creamy and help the rice cook evenly.
  • Stir frequently but gently; this releases starch without breaking down the rice.
  • Toasting the Arborio rice before adding liquid enhances flavor and helps maintain structure.
  • Add the peas near the end so they stay bright, sweet, and tender.
  • The finished risotto should be loose and spoonable; thin with a splash of warm stock if needed.
  • Taste before salting—pancetta and Parmesan both add saltiness.
  • Let the risotto rest for about a minute off heat before serving to settle into its final texture.