Lemon Pancetta Risotto

By flavorofvanilla

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.

Ingredients

• 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
• 1/3 cup Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from theflavorofvanilla.blogspot.com

Preparation

Step 1

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.