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Pea and Pancetta Risotto – Recipe

This hearty risotto dish is amazing and the leftovers can be turned into arancini!

I love a good risotto! This recipe uses sweet peas, mushrooms and savory pancetta for a perfectly balanced dish. Tip: You can use any leftovers to make arancini!


  • 1 1/2 cups arborio rice
  • 5 cups chicken stock
  • 2 garlic cloves, sliced
  • 1/2 onion, diced
  • 1/4 cup white wine
  • 1/2 cup pancetta, sliced into matchsticks
  • 1/2 cup chopped baby bella mushrooms
  • 1/4 cup mascarpone
  • 1/2 cup of grated Parmigiano
  • 1/2 cup frozen peas
  • 1/4 cup olive oil
  • 1 pinch of salt + more to taste
  • 1 pinch of black pepper


  1. Sautee garlic and onion in olive oil in a deep pan or dutch oven.
  2. Add arborio, stirring until completely coated in oil (2 minutes).
  3. Pour in wine, stirring constantly until the wine is cooked off.
  4. Add a 1/2 cup of broth to the arborio and stir until the broth is absorbed.
  5. Continue adding broth a 1/2 cup at a time, stirring continuously, until the broth is absorbed and the rice is al dente (15 to 20 minutes).
  6. In a separate pan, cook pancetta until fat is rendered. Add mushrooms and peas and simmer until fully cooked.
  7. Add pancetta, mushrooms, peas, mascarpone, Parmigiano, black pepper and salt to taste to the cooked risotto and stir until fully combined.


  • Featured and main photo (Flickr)

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