Spring Pea Risotto with Mint & Pancetta
Spring risotto is all about simplicity—sweet peas, fresh herbs, creamy rice, and a little patience at the stove. This version with mint and pancetta feels bright, comforting, and perfect for the season.
Italian Translation: Risotto di Piselli con Menta e Pancetta
Region of Origin: Veneto
Wine Pairing Suggestion: Soave or Pinot Grigio
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
This Spring risotto version balances creamy Arborio rice with sweet peas, crisp pancetta, and fresh herbs—comforting enough for a cozy dinner, but light enough for warmer evenings ahead. It’s the kind of dish that encourages you to slow down a little, stir patiently, and enjoy the process as much as the final plate.
And while risotto has a reputation for being complicated, it’s really just about rhythm and attention. Once you understand the process, the possibilities become endless with every changing season.
What You’ll Need to Make SPRING PEA RISOTTO WITH MINT & PANCETTA :
- Chicken Broth
- Tablespoons Extra Virgin Olive Oil
- Shallot
- Risotto Rice “Arborio”
- White Wine
- Sweet Peas
- Unsalted butter
- Fresh mint
- Parmesan Cheese
- Pancetta
Equipment & Tools for SPRING PEA RISOTTO WITH MINT & PANCETTA:
- Wooden spoon
- 2 Medium saucepans
- Small saute pan
How to Make SPRING PEA RISOTTO WITH MINT & PANCETTA:
Step 1: “Il Soffritto”
Create the aromatic flavor base. In a medium saucepan, heat vegetable broth on medium heat. Separately, in a large saucepan, heat EVOO on medium heat for 2 minutes. Add minced shallot and saute with a wooden spoon for 2-3 minutes.
Step 2: “La Tostatura”
Toast the rice. Add risotto rice and “toast” for 2 minutes, continuously stirring.
Step 3: “Lo Sfumato”
Make steam, adding acidity to balance. Add white wine and let evaporate, about 4 minutes.
Step 4: “La Cottura”
Cook the rice. Increase heat slightly to medium-high; and add 2 ladles of broth, peas, and salt -stir to combine. Continue to cook for 15-20 minutes. Be sure to monitor the rice, adding 1 - 2 ladles of broth at a time as the rice cooks. (It is important to keep an eye and add a little broth every few minutes!)
Pancetta Prep:
Meanwhile, slice the pancetta into small pieces, and heat in a medium saute pan on medium heat (no oil) until crispy ~ approximately 5 minutes.
Step 5: “La Mantecatura”
Add creamy texture. When rice is fully cooked, remove from heat and quickly add the butter, fresh mint, and parmesan cheese. Stir until butter is melted and cheese incorporated.
How to Serve SPRING PEA RISOTTO WITH MINT & PANCETTA:
Portion 1 serving (¾ cup) on a dinner plate, hitting the bottom of the plate with the heel of your hand to evenly distribute the risotto; and add ~½ Tablespoon crispy pancetta to the plate.
Continue to plate and garnish for the remaining servings.
Garnish with additional parmesan cheese, fresh mint ribbons, very light EVOO drizzle, and fresh cracked pepper.
Serve with a crisp white wine like Soave or Pinot Grigio.
Buon Appetito!
La Vita, Simplified:
- If you don’t plan on drinking your white wine with your meal, you can freeze leftover wine in ice cube trays to add instant depth to sauces later — no need to open a new bottle mid-recipe.
- For the vegetarian version, omit the pancetta, and then substitute vegetable broth or even water for the chicken broth.
- Finely minced red onion or white onion can be substituted for the shallot.
- Bacon or guanciale can be substituted for the pancetta
SPRING PEA RISOTTO WITH MINT & PANCETTA
Equipment
- Wooden Spoon
- 2 Medium saucepans
- Small saute pan
Ingredients
- 4 cups Chicken Broth
- 1 ½ Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons minced shallot
- 1 cup Risotto Rice “Arborio”
- ¼ cup White Wine
- ½ - 1 teaspoon Salt - NOTE: depend on the stock/broth used and personal preference
- ⅔ cup Sweet Peas
- 2 Tablespoons Unsalted butter
- 2 Tablespoons finely chopped fresh mint - plus more for garnish
- ⅔ cup Parmesan Cheese - grated. + plus more for garnish
- 4 ounces Pancetta
Instructions
- In a medium saucepan, heat chicken broth on medium heat.
- Separately, in a large saucepan, heat EVOO on medium heat for 2 minutes.
- Add minced shallot and saute with a wooden spoon for 3 minutes.
- Add risotto rice and “toast” for 2 minutes, continuously stirring.
- Add white wine and let evaporate, about 4 minutes.
- Increase heat to medium-high; and add 2 ladles of chicken broth, salt, and peas. Stir to combine.
- Continue to cook for 15-20 minutes. Be sure to monitor the rice, adding 1 - 2 ladles of broth at a time as the rice cooks. (It is important to keep an eye and add a little broth every few minutes!)
- Meanwhile, slice the pancetta into small pieces, and heat in a medium saute pan on medium heat (no oil) until crispy ~ approximately 5 minutes
- When rice is fully cooked, remove from heat and quickly add the mint, butter, and parmesan cheese. Stir vigorously until butter is melted and cheese incorporated.
- Portion 1 serving (¾ cup) on a dinner plate, hitting the bottom of the plate with the heel of your hand to evenly distribute the risotto. Add ~½ Tablespoon crispy pancetta to the plate
- Continue to plate and garnish for the remaining servings
- Buon Appetito!
Notes
- Garnish with additional parmesan cheese, fresh mint ribbons, very light EVOO drizzle, and fresh cracked pepper
- Serve immediately — risotto waits for no one 😉
- For the vegetarian version, omit the pancetta, and then substitute vegetable broth or even water for the chicken broth.
- Frozen peas can work beautifully here as well
- Finely minced red onion or white onion can be substituted for the shallot.
- Bacon or guanciale can be substituted for the pancetta
- The total Rice Cooking Time from when it is initially added is about 25-27 minutes
- Leftovers can be used for Arancini: Arancini (Fried Risotto Balls)
- Step 1: “Il Soffritto”- Create the aromatic flavor base.
- Step 2: “La Tostatura” – Toast the rice.
- Step 3: “Lo Sfumato” - Make steam, adding acidity to balance.
- Step 4: “La Cottura” - Cook the rice.
- Step 5: “La Mantecatura” - Add creamy texture.
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