Risotto with pea cream and pancetta

Risotto with pea cream and pancetta is a flavorful and colorful springtime dish. Let’s look at the recipe together.

Ingredients

• 320 g of Carnaroli or Arborio rice
• 200 g of fresh or frozen peas
• 100 g of pancetta
• 1/2 white onion
• 1 liter of vegetable broth
• 40 g of grated Parmesan cheese
• 20 g of butter
• Extra virgin olive oil
• Salt and pepper to taste
• A few mint leaves for garnish (optional)

Preparation

1. Start by finely chopping the onion and cutting the pancetta into strips or cubes.
2. In a pan, sauté the pancetta in a drizzle of oil until it becomes crispy. Once ready, remove it and set it aside on a paper towel.
3. In the same pan, add another drizzle of oil if necessary and sauté the chopped onion until it turns translucent.
4. While the sauté is cooking, prepare the pea cream by blending most of the peas with a bit of broth until you get a smooth and homogeneous consistency.
5. Add the rice to the pan with the sauté and toast it for a couple of minutes over medium heat, stirring constantly.
6. Start moistening the rice with hot vegetable broth a little at a time, adding more as it gets absorbed, and continue stirring.
7. Halfway through the cooking, incorporate the pea cream into the risotto and continue cooking, adding broth when necessary.
8. When the rice is almost done, add the remaining whole peas and adjust for salt and pepper.
9. Once the rice is cooked to the right consistency, stir in the butter and grated Parmesan cheese, mixing well to achieve a creamy risotto.
10. Serve the risotto immediately garnished with the crispy pancetta and, if you like, a few mint leaves for a touch of freshness.

Curiosity

Although many consider risotto a complicated recipe, by following the basic steps and respecting cooking times, you can achieve an excellent result. The special touch of this dish lies in the use of pancetta which, with its intense taste and crispy texture, perfectly matches the sweetness and creaminess of the peas.