Pancetta and peas risotto, a quick and tasty first course, perfect for an everyday lunch, easy to make and featuring the first spring vegetables. Those who know me know I love risottos and I love even more to make them in the pressure cooker. A cooking method more practical and faster than the traditional one, which allows you not to give up the creaminess of a risotto even when you have less time to spend at the stove. Today’s version is with pancetta and peas. If you prefer, you can replace the pancetta with cooked ham, especially if you have small children and want to make a dish more suitable for them. Creamy, simple and tasty, precisely thanks to the smoked pancetta, which makes this risotto really flavorful. Needless to say that you can also make this recipe using the traditional cooking method. Of course the cooking times and the time needed for preparation will certainly be longer. And now, let’s go to the kitchen together, because the pancetta and peas risotto in a pressure cooker will be cooked in a click!
If you’re interested in other risotto recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 4 Minutes
- Portions: 3 Servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 618.15 (Kcal)
- Carbohydrates 62.95 (g) of which sugars 3.71 (g)
- Proteins 20.51 (g)
- Fat 28.46 (g) of which saturated 11.06 (g)of which unsaturated 10.13 (g)
- Fibers 2.91 (g)
- Sodium 2,419.65 (mg)
Indicative values for a portion of 431 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 1 oz white onion
- 2 tbsp extra virgin olive oil
- 3 oz smoked pancetta
- 3/4 cup frozen peas
- 1/3 cup white wine
- 3 cups vegetable broth
- salt (to taste)
- 2 tbsp butter
- 1/4 cup grated Parmesan
Tools
- Pressure cooker
- High-sided saucepan
- Cutting board
- Knife
Steps
First of all, prepare the vegetable broth and keep it warm. Peel and finely chop an onion. Then sauté it in the open pressure cooker with the olive oil and the pancetta, stirring. As soon as the pancetta is golden and the onion softened, add the rice and toast it over high heat for a couple of minutes. Deglaze with the white wine and let the alcohol evaporate.
Then add the peas and the broth, adjust the salt and close the pressure cooker, bringing it to full heat. From the start of the whistle, cook over low heat for 4 minutes. After the cooking time, gradually release the steam and open the cooker.
Stir in the butter and grated cheese, mix and serve at the table.
Storage and tips for pancetta and peas risotto
Pancetta and peas risotto is best enjoyed immediately after cooking, so as not to lose its creaminess.
FAQ Questions and Answers for pancetta and peas risotto
What can I substitute for smoked pancetta?
Instead of smoked pancetta, you can use sweet pancetta, speck or cooked ham. For a vegetarian version, you can prepare this recipe using only peas.
