Rice and Pea Risotto

1. 1

   Melt 1 tbsp of the butter in a large skillet over medium heat.

2. 2

   Add the pancetta and saute until lighted crisped.

3. 3

   Add onion and saute until clear.

4. 4

   Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil.

5. 5

   Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes.

6. 6

   The mixture should still look dense, but with more liquid than a risotto.

7. 7

   Season to taste with salt and pepper.

8. 8

   Remove from heat and stir in remaining 1 tbsp butter and cheese.

9. 9

   Serve at once.

No additional tips available.