Sweet Pea Risotto with Basil and Pancetta
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
595 kcal
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Course
Side Dish, Main Course
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Cuisine
International
Sweet Pea Risotto with Basil and Pancetta
Description
This Sweet Pea Risotto starts by pureeing fresh cooked peas with reserved chicken broth to form a smooth base that infuses the dish with sweet vegetal freshness. Finely diced onion is softened in olive oil before carnaroli rice is toasted to coat the grains, lending a subtle nutty flavor. White wine adds acidity, helping to balance the risotto’s richness as broth is gradually added, creating a creamy texture while keeping the rice slightly firm to the bite. Butter and Parmesan cheese enrich the risotto, contributing to a silky mouthfeel. Chopped fresh basil is folded in for a fragrant herbaceous note.
Tender whole peas are added late in the cooking process to provide contrasting bursts of texture and sweetness. Finally, fried diced pancetta crowns the dish with a salty crunch, though it can be omitted for a vegetarian variation. A sprig of basil adds a fresh garnish.
This risotto is ideal as a light main or side dish during spring or summer when peas are fresh. The balance of creamy, sweet, and savory elements makes it rewarding without being heavy.
Ingredients
- 3 tablespoon olive oil
- 1 yellow onion finey diced, medium
- 1 cup carnaroli rice recommended or arborio rice
- 1/2 cup white wine dry
- 1/2 teaspoon salt
- 2 1/2 cups chicken broth heated (reserve 1/2 cup for pureeing the peas) (vegetarian/vegan: use Aneto 100% Natural Vegetable Broth, Aneto 100% Natural
- 2 1/2 cups sweet pea use the freshest sweet peas you can find, cooked
- 1/2 cup Parmesan Cheese shredded; vegans: use vegan parmesan substitute like Go Veggie
- 2 tablespoons butter
- 2 tablespoons basil chopped, fresh
- 4 ounces pancetta diced and fried (can substitute 4 slices of thick-cut bacon, diced and fried) (vegetarians: omit)
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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