Spring Peas, Pancetta, Mushrooms & Arugula Risotto

Spring Peas, Pancetta, Mushrooms & Arugula Risotto

Perfect for a chilly day, this recipe will warm your heart. Creamy, full of flavors and delicious — this Peas and Pancetta Risotto it’s a perfect dish for a late dinner.

Comforting to eat and easy to make, risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency. 

Before we get to the instructions you need to know that all risotto recipes begin with Arborio rice, a short-grained, high-starch Italian rice that becomes creamy and slightly chewy when cooked. Risotto is a dish that is often associated with fancy high-end restaurants, but really, it’s the essence of Italian home cooking and comfort food.


  • 2 tablespoons olive oil
  • 1/2 onion diced finely
  • 1 1/2 cups arborio rice
  • 200 g pancetta (chopped)
  • 4 cups vegetable stock
  • 1 cup fresh peas 
  • 2 tablespoons butter
  • 100 g mushrooms (chopped)
  • Freshly grated or shredded Parmesan cheese
  • salt and pepper to taste


Step 1: In a large pot, heat the olive oil. Add pancetta, mushrooms and onion and cook it until it softens.

Step 2: Add the rice and stir until the rice is well combined.

Step 3: Start to add the stock gradually over a low heat, stirring after each time. Let the rice simmer gently and whenever the stock has been soaked up, add some more stock, about 3/4 cup each time.

Step 4: Once all of the stock has been used add the peas and warm through. Taste the risotto, the rice should be soft but with a tiny bite to it. Add salt and pepper to taste, stir and turn off the heat.

Step 5: Add butter and stir through. If the risotto starts to become too thick, just add some more stock.

Step 6: Finally add the arugula and Parmesan cheese to the top of the risotto and serve.

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