Pancetta and Pea Risotto

PORK
10Ingredients
50Minutes

Ingredients

US|METRIC
  • 1/4 pound pancetta (OR bacon, diced)
  • 1 onion (chopped)
  • 4 1/2 cups chicken broth
  • 1 cup arborio rice (OR other short-grained rice)
  • 1/2 cup dry white wine
  • 8 ounces frozen peas
  • 4 ounces mozzarella cheese (shredded)
  • salt (to taste)
  • pepper (to taste)
  • sage leaves (fresh, for garnish)
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    Directions

    1. In large shallow skillet sauté pancetta to render fat. Stir in onion and sauté, about 5 minutes, until tender. Heat chicken broth in medium saucepan and keep at a simmer. Add rice to the onion in skillet, cook and stir 1 minute; add wine and stir until absorbed, about 2 minutes. Using a soup ladle, add about 1/2 cup of broth to the skillet; stir until absorbed. Continue cooking, adding broth gradually and stirring almost constantly, until rice starts to soften, about 10 minutes. Add peas and continue cooking, adding broth 1/2 cup at a time, until rice is just tender but slightly firm in the center and mixture is creamy, about 10 minutes longer. Stir in cheese to melt; season with salt and pepper. Spoon into shallow bowls to serve garnished with fresh sage.
    2. Serves 4.
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