20-Min Risi e Bisi with Crispy Pancetta
Venetian spring rice and peas with pancetta, finished with lemon and fresh herbs. A one-pan weeknight dinner that tastes like risotto but cooks in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 3 oz pancetta or bacon, diced
- 1 medium leek, white and light green parts, sliced thin
- 1 cup arborio rice
- 1 cup frozen peas
- 2.5 cups chicken broth
- 1 whole lemon (zested + juiced)
Instructions
- 1
Render pancetta in a large skillet over medium heat until crispy edges, ~4 minutes. Remove to a plate.
- 2
Add leek to the skillet with pancetta fat and sauté until soft, ~3 minutes.
- 3
Stir in rice and toast for 1 minute, stirring constantly until edges look translucent.
- 4
Pour in broth, bring to a boil, then reduce heat to medium-low and simmer uncovered for 12 minutes.
- 5
Stir in peas and cooked pancetta, simmer 2 minutes more until peas are warm and rice is creamy.
- 6
Finish with lemon zest and juice, season with salt and pepper, and serve with lemon slices on the side.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or rice paddle
- microplane zester
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
