Sweet pea and smoked pancetta risotto

Sweet pea and smoked pancetta risotto

Suggested material offered in store


2 tablespoons olive oil
3 tablespoons butter
1/2 cup red onion, thinly sliced
1/2 cup smoke fumagalli pancetta, diced
300g Carnaroli rice
1/2 cup white wine
1 cup fresh sweet pea
4 cups chicken stock
3 tbsp Parmesan
Salt and pepper to taste


In a saucepan, heat oil and 1 tablespoon butter.

Add onions and sauté 5-7 minutes.

Add the pancetta and cook for 5 more minutes.

Add rice and sauté a few minutes before adding the wine and let it evaporate completely.

Start cooking rice by adding 1 to 2 ladles of broth at a time.

The rice cooking should take about 20 minutes.

5 minutes before the end add the peas to the risotto.

When the rice is al dente, add 2 tablespoons of butter, Parmesan, salt and pepper.

Stir before serving.


4 servings.

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