Risotto with bacon and pea cream

Name: Risotto with bacon and pea cream
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Frozen peas 1 ¾ cup; Pancetta tesa 3.5 oz; Red Tropea onions 2.8 oz; Butter 3 tbsp; Vegetable broth to taste; Fine salt to taste; Extra virgin olive oil to taste

it de es br fr

Gluten Free

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Risotto with pancetta and pea cream is like bringing the sweet and tender vibes of spring right to your table. Inspired by Northern Italy's culinary traditions, this dish lets peas really shine. Honestly, it means you get a creamy risotto with pancetta and peas that’s lighter but still super satisfying. Folks up in Northern Italy love using what’s fresh and in season. And you know, you’ll find all sorts of risotto variations with peas. Really, sometimes with fresh herbs, other times with sharp pecorino or even a hint of calamari. But here, the focus is on the moist, green pea cream and those crispy pancetta bits—which give everything a savory kick. Skipping the cheese might seem wild if you’re used to classic recipes, but this risotto with pancetta and pea cream shows how good balance can be. And I mean, the saltiness from the pancetta hits you right away, then the sweet peas mellow things out, making each bite feel super fresh. Springtime gets a little brighter with a bowl of this pea and pancetta risotto. People in Northern Italy take their risotto seriously, focusing on the right mix of flavors. For sure. For this version, good arborio rice makes a difference—helping you achieve that creamy texture everyone loves. And look, don’t be surprised if you see other combos in Italian kitchens—sometimes peas are paired with guanciale or even a splash of lemon zest for a tangy finish. But in this homemade risotto with pancetta, it’s the simple stuff that stands out: rich cured pork, tender peas, and that silky cream tying everything together. Seriously good. The whole dish feels pretty fancy but is actually just an easy risotto recipe at heart. Serve it up for a quick risotto dinner, and you’ll see why this creamy risotto with pancetta and peas is such a hit. It’s comfort food that doesn’t weigh you down, offering a great way to explore Northern Italian flavors without needing a ton of extras. With just a few ingredients, you can create a meal that’s both comforting and fresh—capturing the core of a Northern Italian spring.

How to prepare Risotto with bacon and pea cream

To prepare the risotto with bacon and pea cream, start by placing the pot with Vegetable broth on the heat, which will need to be hot to cook the rice. Continue by cleaning and finely chopping the onion 1. Then, cut the bacon into strips 2 and move to the stove. In a saucepan, pour the bacon and add a drizzle of oil 3.

Sauté over high heat and when the bacon becomes crispy, set it aside 4. In the cooking fat, now add the chopped onion and stew for a couple of minutes over high heat 5. Then add half of the peas 6.

Pour in a ladleful of broth 7 and adjust the salt, letting it cook for about 5 minutes. Transfer everything to the bowl of an immersion blender 8 and blend until you get a smooth puree 9.

In a saucepan, melt 1.5 tbsp (20 g) of butter 10 and immediately add the rice 11: to toast it, it will be enough to stir for a couple of minutes until the grains become hot and slightly lightened. The next step is to occasionally wet the rice with the hot broth, making sure to cover it a palm's depth above the rice and stir occasionally 12.

When there are only a few minutes left at the end of cooking, pour in the pea puree 13 and then the remaining whole peas 14; complete the cooking. Turn off the heat and add 1.5 tbsp (20 g) of butter 15.

Also add 2/3 of the sautéed bacon 16 and mix. Plate by pouring a spoonful of bacon over the surface of each dish 17. Here is the risotto with bacon and pea cream ready.