Pea and pancetta risotto

Cheesy, pancetta-ry risotto goodness

By Samuel Goldsmith | Feb 6, 2025

In the traditional version of this Venetian classic, fresh peas are used. If you grow your own, or live next to someone kind enough to share theirs, they are preferable. However, with frozen peas being preserved so quickly, you get a much better flavour than if you use fresh peas that have been hanging around for ages.

Yields: 4

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
125g (4 1/2oz) pancetta, chopped
250g (9oz) vialone nano risotto rice (see tip below)
125ml (4 1/2fl oz) white wine or vermouth (optional)
600–800ml (20–27fl oz) hot vegetable or chicken stock (gluten-free, if necessary)
500g (1lb 2oz) frozen peas
50g (1 3/4oz) butter
60g (2oz) Parmesan, finely grated (shredded), plus extra to serve
Salt and freshly ground black pepper

Directions

Step 1

Heat the oil in a large saucepan or deep frying pan (skillet) over a gentle heat.

Step 2

Add the onion and fry for 8–10 minutes or until soft but not golden.

Step 3

Stir in the pancetta and turn up the heat a little to mediumlow. Fry the pancetta until it has started to release its fat and become a little golden round the edges.

Step 4

Tip in the rice and stir to coat the grains in the oil. Turn up the heat to medium, then fry for a minute or so until the rice starts to go a little translucent round the edges.

Step 5

Pour in the wine, if using, and simmer for a few minutes until almost all absorbed. Continue using up the stock until you have a thick but soupy consistency and the rice is almost tender. (You may not need to use all the stock, but if you haven’t added the wine you may need to use a little more.) Season with salt and freshly ground black pepper.

Step 6

Tip in the frozen peas, stir to mix them with the rice and cook for 2–3 minutes or until warmed through. Remove the pan from the heat and stir in the butter and Parmesan until melted.

Step 7

Serve with a little more grated (shredded) Parmesan and freshly ground black pepper on top.

Samuel’s latest book, The Frozen Peas Cookbook, is bursting with easy weeknight dishes based off a humble bag of frozen peas. They’re easy, save you time, money and energy and offer a good, honest dose of veggies.