Pork & Pea Risotto
Creamy risotto finished with crispy pancetta and sweet peas in under 25 minutes. Real technique, no shortcuts—gradual broth stirs coax the rice to silky perfection.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 22g
Ingredients
- 3 oz pancetta or guanciale, diced
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup frozen peas
- ½ cup dry white wine
- ½ cup parmesan cheese, grated
- ½ medium yellow onion, finely diced
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat broth in a separate pot and keep it at a gentle simmer—warm broth absorbs better than cold.
- 2
Cook pancetta in a heavy skillet over medium heat until edges crisp, about 4 minutes. Add diced onion, cook until soft, ~2 minutes.
- 3
Stir in arborio rice, coating every grain with fat. Toast for 1 minute until the rice smells nutty.
- 4
Pour in wine, stir until the liquid is nearly absorbed, ~2 minutes. Now start adding warm broth one ladleful at a time.
- 5
Keep stirring and adding broth in stages for 16–18 minutes. Rice should look creamy but grains still have a slight bite.
- 6
Stir in frozen peas, parmesan, and parsley. Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- heavy-bottomed skillet (12-inch)
- separate pot (for broth)
- wooden spoon
- ladle
- grater
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