💫Sweet peas and salty pancetta are always a delicious combination for me. I love cooking the pancetta until it’s very, very crispy!

You will need:

• 3/4 cup Arborio rice
• 4-5 cups vegetable broth
• 1/2 teaspoon salt
• 1/2 cup frozen peas
• 4-5 oz pancetta
• 1/4 cup chopped onion
• 2 springs of fresh thyme or 1/2 tsp dried thyme
• Extra virgin olive oil
• 2-3 tablespoons unsalted butter
• 1/4 cup white wine
• kosher salt
• Freshly grated Pecorino Romano or Parmesan cheese

Directions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. Add extra virgin olive oil to a pan and cook the pancetta over medium heat until it becomes crispy. Once crispy, remove the pancetta from the pan, leaving the rendered fat behind, and set it aside.
3. In the same pan with the pancetta fat, add half of the unsalted butter and chopped onion. Cook over medium-high heat until the onion is translucent.
4. Add the Arborio rice to the pan and stir to combine. Pour in the white wine and cook until it evaporates.
5. Begin adding ladles of the warm broth to the rice, waiting for it to absorb before adding more. Stir occasionally. Add the thyme and continue adding the broth and stirring occasionally for about 10-12 minutes until the rice is thick, creamy, and al dente.
6. Stir in the frozen peas and the remaining butter, cooking for about 2 more minutes. Taste the risotto and adjust the salt if needed, keeping in mind that you’ll add the cheese and pancetta later.
7. To serve, plate the risotto and sprinkle the crispy pancetta and freshly grated cheese on top. Enjoy! 🍷