Pea risotto with crescenza and crispy pancetta

Name: Pea risotto with crescenza and crispy pancetta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1.7 cups; Peas 2 cups; Crescenza cheese About 2/3 cup (soft cheese) 0.7 cup; Pancetta 3.5 oz; Vegetable broth hot 4 ¼ cups; White onions ½ cup; Dry white wine 3.5 oz; Fine salt to taste; Black pepper to taste; Butter 3 ½ tbsp; Parmigiano Reggiano PDO cheese 1.8 oz

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

Risotto with peas, crescenza, and crispy pancetta is like taking a delicious trip to Northern Italy. Really, it's fantastic. You know, in regions like Veneto and Lombardy, this risotto with peas does something different—super unique—by combining both a smooth pea cream and whole peas. And listen, it adds this fresh pop to every bite. Traditional techniques? Pretty much essential. The rice is first toasted, then deglazed with white wine, following those classic risotto methods families love.

What makes it stand out from your average creamy risotto recipe? It’s all about the texture. The tender arborio rice is stirred with butter and Parmigiano—bringing a luxurious creaminess. The real kicker, though, is the soft crescenza cheese—it melts so beautifully and adds a slightly tangy flavor. A new dimension, for sure.

Fans of Italian risotto variations will find this dish special yet super simple. The crispy pancetta gives a really really good salty crunch. It's perfect. Plus, it balances the creamy textures from the cheese and peas. The pancetta turns a lovely golden color—just awesome—and each bite shows how well it complements the moist rice.

This isn’t just any risotto with pancetta; it’s perfect for impressing guests without all that fuss. Fancy but easy—no question. Great for a weeknight dinner or a special gathering, especially when spring peas are at their peak. Some folks in Northern Italy compare it to risi e bisi, but with a richer, more creamy twist—thanks to that crescenza.

The dish is comforting and a bit surprising all in one bowl. A real standout from the usual Italian rice dishes. So, whether you are a seasoned cook or just starting out, this recipe offers a delicious taste of Northern Italian culinary tradition. Seriously, a must-try for anyone who loves a good, hearty risotto.

INGREDIENTS

Carnaroli rice 1.7 cups (320 g)

Peas 2 cups (300 g)

Crescenza cheese 0.7 cup (150 g) - About 2/3 cup (soft cheese)

Pancetta 3.5 oz (100 g)

Vegetable broth 4 ¼ cups (1 l) - hot

White onions ½ cup (70 g)

Dry white wine 3.5 oz (100 g)

Fine salt to taste

Black pepper to taste

For finishing: Butter 3 ½ tbsp (50 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g)

Preparation

How to prepare Pea risotto with crescenza and crispy pancetta

To prepare the pea, crescenza and crispy pancetta risotto, start by cutting the pancetta into small dice. Clean and chop the onion 2. Heat a pan and add the pancetta 3.

Brown it over high heat 4 until golden 5 then transfer it to paper towels so it loses excess fat. In the same pot, using the pancetta fat, sauté the chopped onion for a few minutes until softened 6.

At this point add the peas 7 and let them cook for about seven minutes with a pinch of salt, pepper 8 and a ladleful of vegetable broth (about 1/2 cup / 4 fl oz) 9.

When they are ready, pour half into a tall measuring jug 10 and blend them with an immersion blender 11 to obtain a smooth purée 12. Keep the rest aside for the final garnish.

Now move on to the rice: toast the Carnaroli in the same saucepan, without adding fat, for a couple of minutes 13, deglaze with white wine 14 and let the alcohol evaporate. Begin to add the broth gradually 15, stirring often.

Halfway through cooking, incorporate the pea purée 16 and continue until the grain is al dente 17. Once off the heat, finish by stirring in butter and Parmesan 18.

Cover the pan 19, let everything rest for two minutes then stir to combine 20. Finally, plate your risotto 21.

Garnish with dollops of crescenza 22, the reserved whole peas 23 and the crispy pancetta. The pea, crescenza and crispy pancetta risotto is now ready to enjoy 34.

Storage

We recommend serving the pea, crescenza and crispy pancetta risotto immediately. If any remains, you can store it in the refrigerator for one day.

Tip

To make the dish even lighter and creamier, try replacing the butter with crescenza during the finishing stage: add it off the heat together with the Parmesan to obtain a enveloping texture that will enhance the sweetness of the peas without weighing down the risotto.

For the translation of some texts, artificial intelligence tools may have been used.

Pea risotto with crescenza and crispy pancetta

PRESENTATION

INGREDIENTS

How to prepare Pea risotto with crescenza and crispy pancetta

Storage

Tip

RELATED RECIPES