Green Pea and Pancetta Risotto

Ingredients and Weight:

• Arborio rice: 2 cups (320g)
• Olive oil: 1/4 cup (60ml)
• Onion, finely chopped: 1 medium (120g)
• Pancetta, diced: 1/2 cup (70g)
• Garlic, minced: 2 cloves
• White wine: 1/2 cup (120ml)
• Vegetable broth: 4 cups (960ml)
• Frozen green peas: 1 bag (10oz/284g)
• Parmesan cheese, grated: 1/2 cup (50g)
• Salt and pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and pancetta and cook until the onion is softened and the pancetta is slightly browned.
3. Add the garlic and cook for 1 minute more.
4. Stir in the rice and cook for 2 minutes, or until the grains are coated with the oil.
5. Add the white wine and allow it to bubble away.
6. Gradually add the vegetable broth, one ladleful at a time, stirring constantly.
7. Once the rice has absorbed all the broth, add the green peas and continue stirring.
8. Cook until the rice is tender and creamy but still has a slight bite to it.
9. Stir in the Parmesan cheese and season to taste with salt and pepper.

Nutritional Information:

• Calories: 350 per serving (1/8 of the recipe)
• Carbohydrates: 40g
• Protein: 15g
• Fat: 10g
• Fiber: 5g

Dish Characteristics:

• Creamy and flavorful
• Bright green color from the peas
• Savory and smoky from the pancetta
• Perfect for a main course or side dish

User Comments:

• "This risotto was absolutely delicious! The peas and pancetta added a unique and flavorful twist."
• "I love how creamy and indulgent this dish is. It's perfect for a special occasion."
• "I was skeptical about using frozen peas, but they worked perfectly and added a vibrant color to the dish."
• "This recipe is a great way to use up leftover pancetta. I will definitely be making it again."
• "I made this dish for my family and they all loved it. It's now a regular in our dinner rotation."

Special Precautions and Tips:

• Use a heavy-bottomed saucepan to prevent the risotto from sticking.
• Stir the risotto constantly so that the rice doesn't burn.
• If you don't have Arborio rice, you can use Carnaroli or Vialone Nano rice.
• If the risotto becomes too thick, add more vegetable broth.
• Let the risotto rest for 5 minutes before serving so that it can thicken slightly.