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Quick Cook Risotto with Pesto, Peas and Pancetta

Quick Cook Risotto with Pesto, Peas and Pancetta

Indulge in this creamy Italian rice dish any day of the week with our Quick Cook Risotto. The incredible combination of savory pancetta, sweet peas and herbaceous pesto proves that you only need a few ingredients to make risotto magic. Serve it as a side or the main event.

INGREDIENTS

DIRECTIONS

  1. In a saucepan on high heat, bring water and risotto to a boil. Reduce heat to low and cover.
  2. Stirring occasionally, cook for 15 minutes or until water is absorbed.
  3. Meanwhile, heat the oil in a saucepan over medium heat. Add the pancetta. Stirring occasionally, cook until browned and crisp, about 6-7 minutes. Using a slotted spoon, transfer pancetta to a bowl.
  4. Add the peas to the pancetta. Stir gently to combine.
  5. Add pesto to the risotto about 2-3 minutes before it is done cooking. Gently stir in the pancetta and peas.
  6. Serve sprinkled with Parmigiano-Reggiano.

Quick Cook Risotto With Pesto, Peas And Pancetta

Indulge in this creamy Italian rice dish any day of the week with our Quick Cook Risotto. The incredible combination of savory pancetta, sweet peas and herbaceous pesto proves that you only need a few ingredients to make risotto magic. Serve it as a side or the main event.