Description
A creamy and flavorful Sweet Pea Risotto infused with fresh basil and crispy pancetta, perfect for a comforting yet elegant meal. The dish combines pureed and whole sweet peas for texture, enhanced with Parmesan cheese and a touch of white wine, delivering a rich and satisfying Italian classic.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 cup carnaroli rice (or arborio rice as substitute)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 2 1/2 cups Aneto 100% Natural Chicken Broth
- 2 1/2 cups cooked sweet peas (fresh if possible)
- 1/2 cup shredded Parmesan-Reggiano cheese (or vegan parmesan substitute like Go Veggie)
- 2 tablespoons butter
- 2 tablespoons chopped fresh basil
- 4 ounces pancetta, diced and fried (or 4 slices thick-cut bacon, diced and fried; omit for vegetarians)
Instructions
- Prepare pea puree: Place 1 1/2 cups of the cooked sweet peas in a blender with 1/2 cup of the reserved chicken broth and puree until smooth. Set aside for later use. Keep remaining 1 cup of whole peas aside to be used at the end.
- Sauté onions: Heat olive oil in a large deep skillet over medium heat. Add the finely diced onion and cook for about 5 minutes until they become soft and translucent.
- Add rice and wine: Add the carnaroli rice to the skillet and stir well to coat each grain with the olive oil. Pour in the dry white wine and allow it to boil until most of the liquid evaporates, enriching the rice with flavor.
- Cook risotto with broth: Pour in 1 cup of the hot chicken broth along with the salt. Stir gently until most of the liquid is absorbed. Then add the remaining broth cup by cup, stirring until absorbed after each addition. Continue this for about 10 to 15 minutes until the rice is creamy but still slightly chewy. Add more broth if the risotto appears too dry.
- Finish with cheese and butter: Stir in the butter and shredded Parmesan cheese to enhance creaminess and flavor.
- Add basil and peas: Fold in the chopped fresh basil, the pureed pea mixture, and the reserved whole peas. Heat through gently to combine all flavors evenly. Season with additional salt if needed.
- Serve topped with pancetta: Sprinkle the crispy fried pancetta over the risotto and garnish with a sprig of fresh basil. Serve immediately for the best texture and taste.
Notes
- Use the freshest sweet peas possible for best sweetness and texture.
- Vegetarians can omit the pancetta and use vegan Parmesan substitutes to make a vegetarian or vegan-friendly version.
- Keep all broth warm during cooking to maintain proper risotto texture.
- Do not rush the broth absorption process; stir gently to encourage creaminess by releasing rice starch.
- Adjust salt at the end since pancetta and broth may add saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
