Risotto with Pancetta and Peas

This risotto with pancetta and peas could easily become your best weeknight meal! Similar to pasta, risotto is healthy, nutritious, versatile, easy to make and fast to cook! The combination of crispy smoked pancetta, paired with the delicate sweetness of the peas and the freshness of dill is a match made in heaven. 

You can definitely make risotto to impress. This recipe is ideal for a date night, a family meal or just a comforting weeknight meal. Take this humble grain and start with the basics of making a risotto. Then, elevate it with an irresistible flavour combination such as pancetta, peas and dill and this can easily be a meal fit for royalty. 

THE RICE YOU NEED TO USE FOR MAKING RISOTTO

In order to prepare a good risotto, you need to start by choosing the right type of rice. Try to source the best rice available to you. Upper supermarkets or Italian delis offer good options for Carnaroli or Arborio rice. These will absorb the liquid and release starch, and this is the secret behind making creamy risottos. 

WHAT IS THIS RISOTTO MADE OUT OF?

Before I list all the ingredients and some of their specifics below, I need to emphasize the fact that good stock is equally as important as the type of rice that you are using. You can find high-quality stock available in most supermarkets or you could use a ready-made stock cube, or a “stock pot” diluted in hot water. 

• Arborio or Carnaroli Rice: This type of rice absorbs the liquid well and release starch. This is the secret behind making creamy risottos. 

• Shallot: Finely dice a medium shallot. I prefer using shallots as they have a milder flavour but a normal white onion is a good substitute.

• Vegetable Stock: For two servings (as per this recipe) you will need 600 ml – 650 ml of good quality stock. 

• Pancetta: Cured, smoked, Italian pancetta is best for this recipe. You can buy cubed pancetta or you might find at local Italian delis chunks of pancetta that you can cut into cubes after. I find that the latter is of much better quality and I source mine from Aubrey Allen. 

• White Wine: A small amount (80 ml in total) of dry, white wine is needed to deglaze the pan when frying the pancetta and for the risotto. 

• Butter: You will need 40 g of unsalted butter – at least 82% fat. The butter will contribute to the creaminess of the risotto. 

• Parmesan: This is a key ingredient that will, as well as the butter provide both flavours and create that soft, velvety texture.

• Peas: Using peas will provide a delicate sweetness and freshness to the dish, balancing the creaminess of the risotto and the salty, smoky pancetta. You can use frozen peas. 

• Olive Oil: You will need only a couple of tablespoons.

• Salt

• Pepper

HOW LONG DOES RISOTTO TAKE TO COOK?

Like pasta, risotto is fast and easy to make, however, it requires some love and care! It usually takes 16 – 18 minutes for a perfectly cooked, al dente, risotto.

Check the information provided on the packaging. You can taste and feel the texture of the risotto as you go along so that you avoid overcooking it! 

Risotto with Pancetta and Peas

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This risotto with pancetta and peas could easily become your best weeknight meal! Similar to pasta, risotto is healthy, nutritious, versatile, easy to make and fast to cook!

The combination of crispy smoked pancetta, paired with the delicate sweetness of the peas and the freshness of dill is a match made in heaven. 

Print

Ingredients

• 150 g Arborio or Carnaroli rice
• 50 g finely diced shallot (about a medium shallot or white onion)
• 600 ml - 650 ml vegetable stock, hot
• 100 g pancetta, cut into cubes
• a handful of dill, finely chopped
• 80 ml white wine
• 40 g unsalted butter
• 40 g parmesan
• 170 g frozen peas for the pea puree + 30 g whole peas for presentation
• olive oil
• salt
• pepper

Instructions

1. Add the pancetta to a small frying pan and cook until crispy, over medium-high heat. Add a splash of white wine (about 20 ml) to deglaze the pan and cook for another minute until the alcohol evaporates.
2. Set aside the cooked pancetta in a bowl covered with a paper kitchen towel to absorb some of that excess fat. Keep the rest of the fat residue in the pan and to that, add the shallots. Sweat for 2 minutes over medium heat. Stir in the peas, add a little bit of the hot vegetable stock and cook for 2 - 3 minutes. Transfer everything to a blender and blitz until smooth. Set aside until ready to use.
3. Heat the olive oil and about 10 g of the butter in a large saucepan set over medium heat. Stir in the rice, making sure that the rice is evenly coated in oil. Pour in the rest of the wine, increase the heat and allow the alcohol to evaporate. Then, add a couple of ladles of hot stock, stirring vigorously with a wooden spoon until all the liquid is absorbed by the rice.
4. Now, reduce the heat to medium and continue cooking by adding a couple of ladles of stock at a time for about 16 minutes. About 2 minutes before the end of the cooking time, stir in the pea puree and the remaining 30 g of the frozen peas.
5. Remove from the heat, mix the butter, parmesan and dill. Season with salt and pepper according to your taste.
6. Plate, then add the crispy pancetta on top.

Notes

Can you refrigerate risotto?

Even though risotto is best served immediately, you can store it in an air-tight container in your refrigerator for up to 2 - 3 days.

Always reheat your risotto before serving.

Note:

Bear in mind that by refrigerating the risotto, you will lose the creaminess of the risotto as the grain will continue to absorb the liquid even after you finish cooking it. It will still taste delicious but I would definitely recommend serving this risotto right away!