Skip to main content

Pea & Pancetta Risotto (Risotto Alla Bisi y Pancetta)


Pea & Pancetta Risotto (Risotto Alla Bisi y Pancetta)

Prep Time:

Cook Time:

4 persons

Jump to recipe

It’s delicious and takes about 25-30 minutes to make – Risotto Alla Bisi y Pancetta – Pea & Pancetta RisottoRisotto is a rich and creamy, traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy. So many theories out there as to how to make the best risotto. I gather that they key points are: right type of rice and decent hot stock.

According to BBC website, the way to add the stock is a matter for debate. Traditionally it’s ladled over the rice and lots of stirring takes place until the stock is absorbed. However, modern time-saving methods involve adding all the stock at once and popping the whole thing in the oven or just cooking it gently over the stove. I personally prefer the traditional method.

There are lots of combinations you could use to make risotto, depending on what you like. I have a bit of mushroom and asparagus left in the fridge. So, I thought I would add them to finish off (to make this dish even more flavoursome!!) However, the main ingredients are still pancetta and peas.

The three most popular grains of risotto rice you’ll find are:

  • Arborio The most popular grain, it is large and rounded and has a wonderful creamy texture.
  • Carnaroli Fork’s favourite grain – this long, elegant grain that tends to hold its shape well even when completely cooked. It’s a good choice if you find your risotto always turns a little mushy.
  • Vialone nano Now available in this country, this is said to have the creamiest, smoothest texture of all.

I choose to use Arborio grains, which can easily be obtained from the supermarket. It may be quite challenging to make risotto for the first time. Once you gain the experience, you will have the confidence the next time you make risotto. This rice dish is prepared in a slightly different way compared to Asian cooking but it’s as good!

My experience is – the timing is sometimes not as accurate as it depends on what kind of stove (gas/electric) you use and the type of saucepan. For saucepan, I usually use cast iron (good for retaining heat) or stainless steels with non-stick surface. Add the stock bit and bit to achieve good consistency (you don’t want it to be too watery like congee). It’s advisable to taste from time to time to ascertain if the grains are cook and then decide if you need to add more stock.

Pea & Pancetta Risotto (Risotto Alla Bisi y Pancetta)

Prep Time:

Cook Time:

4 persons


For the Pea & Pancetta Risotto (Risotto Alla Bisi y Pancetta):

25g butter
1 tbsp olive oil
4-5 shallots, peeled & finely chopped
130g pancetta
250g risotto rice
2 chicken stock cubes made up with 1 litre boiling water
190g frozen peas
50g grated parmesan
50g asparagus
20g pack flat leaf parsley, finely chopped


1. In a large saucepan, heat the butter & olive oil, then add the shallots & pancetta & cook for 3- 5 minutes. Add the rice & stir to completely coat in oil.

2. Gradually add the stock, stirring well after each addition until all the stock has been incorpoarted. This will take approximately 20 – 25 minutes. Add the asparagus 10 minutes before the end of the cooking time.

3. Finally stir in the peas, parmesan & parsley & cook for a further 1-2 minutes.

4. Serve on individual plates with parmesan shavings & sprigs of parsley (optional).


  • dapan says:

    that looks so yummy!

  • Christelle says:

    Waaaaaa perfect photos, did you use natural light with a mirror/reflector?
    Great post really! 🙂

  • Piggy says:

    Yum! your risotto looks great! Lovely pics as well. 🙂

  • What lovely colours! I love making risotto, simple yet very satisfying.

  • dewi says:

    Yummmm….Risotto is one of my favourite, as usual your pic looks delish and pretty.

  • My Cooking Hut says:

    Thank you! 🙂

    Thanks for your comment! Unfortunately, at this time of the year in London, natural light sometimes is just impossible. I used softbox with a home-made reflected – big piece of cardboard and wrap it with household Aluminium foil to get reflective surface so it bounces the light.

    ehehe,, thank you!

    I do agree with you that it’s simple and satisfy my hunger!

    What do you like to use as ingredients? Thanks for your kind words 🙂

  • tigerfish says:

    I always thought risotto is like the mui fan we can get over here in South Asia.

  • Alex says:

    Any leftovers? I fancy this for my supper!

  • My Cooking Hut says:

    Yes – I agree with you!!

    I did cook more but had finished it as lunch the next day! 😛 Risotto is not too complicated to make at home, so you should make it for supper 🙂

  • lk says:

    Every time I read your blog, I will definitely gain some knowledge. It kinda attending an online cooking & photography class! No exception to this posting. Tks for your sharing. 😉

  • Kevin says:

    That risotto looks nice and creamy and good!

  • Roossy Tirta says:

    I have never tasted risotto before, got to try it someday. Lovely photograph of the food.

  • dewi says:

    Hi Leemie,

    My favourite risotto are usually with thin slices of courgette, alittle bit of red capsicums and ofcourse mix seafoods or just king prawns. To give a more flavoured stock, add the prawn heads and shells to it while it’s simmering.When spooning the stock into the risotto, make sure you leave out the heads and shells.

    Try it, I think is a very nice combinations, especially the prawns gives an intense flavoured to the risotto.

  • My Cooking Hut says:

    I am glad that you find this informative. I am flattered with your compliment!

    Thank you!

    Thank you for dropping by and comment!

    I think courgette is a great idea! I love it too! not to mention seafoods! Totally agree with you on the flavoured stock by using prawn heads – nothing could have been better. I definitely will try this!

  • Radams10 says:

    Hi —i followed your recipe –but used white wine as well as stock and cooked it in a Morroccan Tajine–perfect for risotto!! –it was marvellous– thanks for recipe!!

  • Rosa May says:

    What a gorgeous spring-like risotto! Delightful.



  • Marassi says:

    I can see that you used asparagus but didn’t mention in your recipe. Also shouldn’t you use white wine?

Leave a Reply

12 − 2 =