Risotto with pea cream and guanciale

Name: Risotto with pea cream and guanciale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Peas (already cleaned) 2 ½ cups; Fresh scallion 1; Jowls (thin) 10 slices; Lemons 1; Mint to taste; White wine ¼ cup; Fine salt to taste; Black pepper to taste; Robiola cheese 1.8 oz; Parmigiano Reggiano PDO cheese 0.7 oz; Butter cold 3 tbsp

it de fr es br

Gluten Free

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

PRESENTATION

Recipe by
Cooker Girl

Fresh spring flavors really jump out in risotto with pea cream and guanciale. It’s a dish that brings together some of the best things about Northern Italian food. Really, really tasty stuff. Here, the risotto gets a creamy lift from sweet pea puree. And the guanciale—that cured pork jowl folks in Italy love—adds a crispy, salty bite. So here's the thing, what makes this version different is the zero-waste vibe. Instead of tossing out pea pods and scallion greens, you simmer them into a light, veggie-packed broth. This gives the rice so, so much more flavor.

Lemon and mint sneak in at the end, making every bite feel extra fresh and just a little bit zippy. The mix of tender rice, crunchy pork, and that bright pea sauce means you get something both classic and kinda new all at once. Pretty simple. It’s the sort of creamy risotto recipe you find in Italy during spring, when fresh peas are everywhere. And look, cooks are always trying not to waste a thing.

Bright colors and lots of texture make this pea cream risotto a favorite at family tables. Especially when the days get longer and you want something light but still filling. Unlike heavier, super-rich risottos, this one feels a bit lighter. For sure. And the pea broth and the lift from lemon and mint help. The way the moist risotto rice soaks up all the flavor from the homemade broth gives you that Northern Italian taste. Plus, the guanciale brings in a smoky, golden crunch.

People who love guanciale risotto know it’s hard to beat the flavor you get from slow-roasted pork jowl—there’s just nothing quite like it. Using the whole pea, from pod to puree, makes the meal feel thoughtful—and a little extra special. It’s a great way to use up those odds and ends in the fridge. Ensures nothing goes to waste. This Italian risotto with guanciale has a little bit of everything. It’s tender, crisp, and totally packed with real flavor, all while keeping things simple and down-to-earth. And you know what? It's a perfect dish to share with friends and family—bringing everyone together around the table.

INGREDIENTS

Carnaroli rice 1 ½ cup (300 g)

Peas 2 ½ cups (300 g) - (already cleaned)

Fresh scallion 1

Jowls 10 slices - (thin)

Lemons 1

Mint to taste

White wine ¼ cup (50 g)

Fine salt to taste

Black pepper to taste

To Stir In: Robiola cheese 1.8 oz (50 g); Parmigiano Reggiano PDO cheese 0.7 oz (20 g); Butter 3 tbsp (40 g) - cold

Preparation

How to prepare Risotto with pea cream and guanciale

To prepare the risotto with pea cream and guanciale, start with the latter: place it in a pan 1 and heat it over medium flame, so it will gradually melt 2. Once the slices are browned, remove them from the pan and drain on absorbent paper. Shell the peas 3.

Set aside the peas 4 and use the pods to prepare a vegetable broth 5. Clean the green onion 6.

Add the green onion leaves to the broth 7, then slice it 8. Braise the green onion in the same pan used for the guanciale 9.

Once the green onion is wilted, add the peas 10, saving a handful for garnishing the dishes, add a ladle of broth 11 and cook gently, it will take 10-15 minutes. Once ready, pour the peas into a jug 12.

Season with the zest 13 and the juice of half a lemon 14, then blend with an immersion blender 15.

Sieve 16 the cream obtained to make it smoother 17 and set aside. In a saucepan, toast the rice dry with a pinch of salt over medium flame 18.

Deglaze with white wine 19, once evaporated, cook the risotto by gradually adding the broth 20. A couple of minutes before the end of cooking, incorporate the pea cream 21, keeping a little aside for garnishing the dishes.

Turn off the heat, stir in grated Parmigiano Reggiano DOP, robiola 22, butter, pepper, and lemon zest 34.

Cover with a cloth and let rest for two minutes 25. Meanwhile, chop the fresh mint 26. Toss the rice 27.

Serve the risotto using a ring to maintain its shape 28, then garnish with fresh peas, mint 29, and guanciale 30. The risotto with pea cream and guanciale is ready to be enjoyed.

Storage

We recommend consuming the risotto with pea cream and guanciale immediately. You can prepare the pea cream in advance.

Tip

The lemon juice will keep the color vivid and balance the sweetness of the peas. The rice will be well toasted when it becomes very hot and releases an intense cereal aroma. Chop the mint with a very sharp knife so it does not oxidize.

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