“This risotto is a springtime favourite in Italy's Veneto region. This is mean to be more of a thick soup than risotto.. This recipe is adapted from Massimo Capra.”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 1 tbsp of the butter in a large skillet over medium heat.
  2. Add the pancetta and saute until lighted crisped.
  3. Add onion and saute until clear.
  4. Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.
  5. Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. The mixture should still look dense, but with more liquid than a risotto. Season to taste with salt and pepper.
  6. Remove from heat and stir in remaining 1 tbsp butter and cheese. Serve at once.

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