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White bowl of pancetta and pea risotto with grated parmesan.

Pancetta Risotto with Peas

Delicious creamy risotto recipe with crisp bits of pancetta, bright green peas, and grated parmesan. Ready in 30-45 minutes. Try it tonight!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dinner, Risotto
Cuisine Italian, Mediterranean
Servings 4
Calories 682 kcal


  • 1/2 lb pancetta diced, may substitute bacon
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 1/4 cup arborio rice
  • 1 cup white wine dry
  • 4 cups chicken stock homemade or reduced sodium preferred
  • 1/4 lb green peas frozen or fresh
  • 1/2 cup parmesan cheese freshly grated
  • salt and pepper to taste


  • Add diced pancetta (or bacon) to large flat-bottomed pan, and place cold pan over burner turned to medium heat. Fry for 10-12 minutes, or until beginning to crisp and brown. Remove to paper towel-lined plate.
  • Add diced onion to same pan with pancetta fat. Sauté 2 minutes, or until beginning to soften. Add garlic and arborio rice with a pinch of salt. Sauté an additional 2 minutes, stirring frequently, until edges of rice appear translucent.
  • Add white wine. Stir often until liquid is absorbed. Add chicken stock in 1/2 to 1 cup increments, stirring after each addition until all liquid has been absorbed. Begin tasting the rice after adding 3 cups of chicken stock, or after about 12 minutes. Stop adding stock when the rice has achieved a creamy, but still chewy and al dente consistency.
  • Stir in peas, pancetta, and parmesan cheese. Taste risotto again, and season to taste with salt and pepper. Serve immediately, and enjoy!
Keyword 45 minute recipe, Bacon risotto, Italian rice, Pancetta and peas, Risotto recipe