Ingredients (~6 servings)
- 2 Tbsp olive oil
- 4 oz diced pancetta
- 1 medium onion, diced
- 3 large garlic cloves, minced
- Cracked black pepper
- 1 1/2 cups dry Arborio rice (do not rinse)
- 4 cups reduced-sodium chicken broth
- 1/2 cup water (or more broth)
- 3/4 cup finely-shredded Pecorino Romano (or Parmesan)
- 3/4 cup frozen peas
- 1 Tbsp unsalted butter (or salted)
- Good-quality balsamic vinegar (optional)
- Lemon juice and/or zest (optional)
- Chopped fresh herbs: basil, parsley, etc. (optional)
- Salt to taste
Get Your Oven Ready and Start the Pancetta
Adjust an oven rack to the center position and preheat to 350F.
Add 2 Tbsp olive oil to a 4.5-quart Dutch oven and heat over medium heat.
Add 4 oz diced pancetta and 1 diced onion; sauté for ~9 minutes, stirring periodically.
The pancetta should render out and both the onion and pancetta should start to brown and soften.
Add 3 minced garlic cloves to the pan and cook for 1 minute more.
Toast the Arborio Rice
Add 1 1/2 cups dry Arborio rice to the pot – don’t rinse it beforehand.
Toast for ~4 minutes, stirring so that all of the rice gets coated in the rendered fat.
You want each grain to spend time along the hot bottom surface of the Dutch oven.
The rice should smell nutty and look slightly translucent at the edges.
Add Liquid and Bake
Pour in 4 cups chicken broth and 1/2 cup water; give everything a big stir to combine.
Place a tight-fitting lid on the Dutch oven and transfer to the preheated oven.
Bake for 35 minutes without opening the lid.
Near the end of the bake time, rinse 3/4 cup frozen peas in a sieve under cool water until thawed – this prevents them from cooling down the risotto too much when you stir them in.
Stir in the Peas, Cheese, and Butter
Carefully remove the Dutch oven to a trivet.
Stir in 3/4 cup shredded Pecorino Romano, the thawed peas, and 1 Tbsp butter.
The residual heat will melt the cheese and butter into the risotto and warm the peas through.
Taste before adding more salt – the pancetta and Pecorino are both salty so you might not need any.
If the risotto seems too thick, stir in a splash more broth or water to loosen it up.
Optional Finishing Touches
A teaspoon or so drizzle of good-quality balsamic vinegar adds a nice acidic contrast to the richness.
Fresh lemon juice or zest brightens everything up.
Chopped fresh basil or parsley adds color and a fresh herb note.
Then enjoy.
Baked Risotto with Pancetta and Peas
Ingredients
Ingredients (~6 servings)
- 2 Tbsp olive oil
- 4 oz diced pancetta
- 1 medium onion, diced
- 3 large garlic cloves, minced
- Cracked black pepper
- 1 1/2 cups dry Arborio rice, do not rinse
- 4 cups reduced-sodium chicken broth
- 1/2 cup water, or more broth
- 3/4 cup finely-shredded Pecorino Romano, or Parmesan
- 3/4 cup frozen peas
- 1 Tbsp unsalted butter, or salted
- Good-quality balsamic vinegar, optional
- Lemon juice and/or zest, optional
- Chopped fresh herbs: basil, optional, parsley, etc.
- Salt to taste
Instructions
- Preheat oven to 350F with rack in center position.
- Heat 2 Tbsp olive oil in a 4.5-quart Dutch oven over medium heat.
- Add 4 oz diced pancetta and 1 diced onion, sauté for 9 minutes until pancetta renders and both brown.
- Add 3 minced garlic cloves and cook 1 minute more.
- Add 1 1/2 cups dry Arborio rice and toast for 4 minutes, stirring to coat in fat until rice smells nutty and looks slightly translucent at edges.
- Pour in 4 cups chicken broth and 1/2 cup water, stir well.
- Cover with tight-fitting lid and transfer to oven.
- Bake for 35 minutes without opening lid.
- While baking, rinse 3/4 cup frozen peas under cool water until thawed.
- Remove Dutch oven from oven and stir in 3/4 cup shredded Pecorino Romano, thawed peas, and 1 Tbsp butter.
- Taste and add salt as needed, keeping in mind pancetta and cheese are already salty.
- If too thick, stir in more broth or water to reach desired consistency.
- Finish with balsamic vinegar, lemon juice or zest, and fresh herbs if desired.