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Pea, Pancetta & Mascarpone Risotto

Pea, Pancetta & Mascarpone Risotto


A deliciously creamy risotto, full of the sweetness of peas and with a bite of crisp, salty pancetta – yum!

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 30 mins
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2 Tbsp (30 ml) butter

½ small onion, finely diced

½ tsp (2.5 ml) fine salt

1 garlic clove, crushed

85 g Arborio rice

¼ C (60 ml) dry white wine

2 C (500 ml) chicken stock

250 g frozen peas

½ C (125 ml) milk

100 g Italian smoked pancetta, sliced

2 Tbsp (30 ml) butter

50 g grated Parmesan

½ C (125 g) Galbani Mascarpone

Parmesan slices and fresh pea shoots

to garnish

Melt the butter in a medium sized saucepan over a low heat. Add the onion and salt, cover and sauté for 5 minutes, or until the onions are soft and translucent.

Remove the lid; add the garlic and sauté for a further 2 minutes. Turn the heat up to medium; add the Arborio rice and fry for 1 minute. Add the white wine and continue cooking until all of the wine has evaporated.

Start adding the chicken stock to the rice, one ladle at a time. Let the liquid absorb into the rice before adding the next ladle. Continue this process until all of the stock has been added. This should take approximately 20 minutes. The rice should be soft but have a subtle bite when cooked. When making risotto it is also important to stir the pot as little as possible.

Place 200 g of the frozen peas into a small saucepan and cover with milk, simmer for 5 minutes. Place in a blender and purée until silky smooth. Set aside.

Fry the pancetta in a frying pan over a high heat until golden and crisp.

Fold the pea puree, remaining frozen peas (the peas will cook with the heat of the risotto), Parmesan and butter into the risotto. Top with Parmesan slices, crispy pancetta and generous dollops of Galbani Mascarpone.

Garnish with fresh pea shoots and serve.