Lemon Pancetta Risotto

This dish throws various vegetables together with a bit of pancetta, and melds the flavors together with the strong use of lemon and Parmesan cheese.

Lemon Pancetta Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 5

    cups chicken broth

  • 1

    clove garlic

  • 1

    medium onion, quartered

  • 3

    ounces pancetta

  • 2

    (2x1-inch) strips of lemon zest

  • 1

    tablespoon olive oil

  • 10

    ounces frozen peas

  • 1

    cup dry Arborio rice

  • cup Parmesan cheese

  • 2

    tablespoons butter

  • ½

    teaspoon freshly ground black pepper


Bring broth to a boil, and then turn temperature down and simmer. In a food processor, chop the garlic, then add the onion and pancetta. Process until roughly chopped. In a heavy pan, add lemon zest and oil, then heat over medium-high. Add the onion mixture and cook, stirring occasionally, until the onion is soft and golden. Pour frozen peas into the simmering broth, and allow to cook for 2 minutes before straining and setting aside. Pour the chicken broth into the cooked onion mixture, then add the rice. Turn heat to high and cook 10-12 minutes, or until it has thickened. Stir in the cooked peas, Parmesan cheese, butter, and pepper. Remove lemon strips, give the mixture one more stir, and serve warm.


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