Sweet Pea Risotto with Basil and Pancetta

Name: Sweet Pea Risotto with Basil and Pancetta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 tablespoon olive oil; 1 medium yellow onion; 1 cup Carnaroli rice; 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; 1/2 cup shredded Parmesan-Reggiano cheese (vegans: use vegan parmesan substitute like Go Veggie); 2 tablespoons butter; 2 tablespoons chopped fresh basil; 4 ounces pancetta

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
595 kcal
Course
Side Dish, Main Course
Cuisine
International

Sweet Pea Risotto with Basil and Pancetta

Nevaeh Sloan

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Bursting with the fresh flavor of spring, this luxuriously creamy risotto will wow your taste buds!

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Ingredients

Servings

3 tablespoon olive oil
1 medium yellow onion finey diced
1 cup Carnaroli rice recommended or arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
2 1/2 cups Aneto 100% Natural Chicken Broth heated (reserve 1/2 cup for pureeing the peas) (vegetarian/vegan: use Aneto 100% Natural Vegetable Broth)
2 1/2 cups cooked sweet peas use the freshest sweet peas you can find
1/2 cup shredded Parmesan-Reggiano cheese (vegans: use vegan parmesan substitute like Go Veggie)
2 tablespoons butter
2 tablespoons chopped fresh basil
4 ounces pancetta diced and fried (can substitute 4 slices of thick-cut bacon, diced and fried) (vegetarians: omit)

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Instructions

Place 1 1/2 cups of the peas in a blender along with the 1/2 cup of reserved broth and puree until smooth. Set aside until ready to use and reserve the remaining cup of whole peas for the very end.
Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for 5 minutes, until soft. Add the rice and stir to coat the rice grains with oil. Add the wine and boil until most of the liquid has evaporated.
Add 1 cup of the hot broth and the salt. Stir gently until most of the broth has been absorbed. Add the remaining cup of stock, repeating the process. After 10 to 15 minutes the rice should be creamy but still very slightly chewy. If the rice seems too dry, a little more broth. Stir in the butter and Parmesan. Stir in the basil, pureed peas and the reserved cup of whole peas. Heat through and add salt to taste. Sprinkle with the pancetta and garnish with a sprig of basil. Serve immediately.

Nutrition Information

Show Details

Calories 595kcal (30%) Carbohydrates 55g (18%) Protein 17g (34%) Fat 31g (48%) Saturated Fat 10g (50%) Cholesterol 44mg (15%) Sodium 773mg (32%) Potassium 534mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 945IU (19%) Vitamin C 38.3mg (43%) Calcium 189mg (19%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 595 kcal

% Daily Value*

Calories	595kcal	30%
Carbohydrates	55g	18%
Protein	17g	34%
Fat	31g	48%
Saturated Fat	10g	50%
Cholesterol	44mg	15%
Sodium	773mg	32%
Potassium	534mg	11%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	945IU	19%
Vitamin C	38.3mg	43%
Calcium	189mg	19%
Iron	2.4mg	13%