Spring Pea Risotto with Mint & Pancetta
Spring Pea Risotto is a fresh take on one of northern Italy’s most beloved dishes. Sweet peas, mint, and crispy pancetta bring brightness to creamy Arborio rice for a meal that’s both comforting and seasonal.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. Thank you for supporting An Italian Kitchen!
Italian Translation: Risotto di Piselli con Menta e Pancetta
Region of Origin: Veneto
Wine Pairing Suggestion: Soave
Category: First Course [‘Primi’]
Michelle’s Cucina
A note from my kitchen to yours.
This Spring risotto balances Arborio rice with sweet peas, crisp pancetta, parmesan cheese, and fresh herbs. It is beautiful 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.
Why this recipe works: Sweet peas, fresh mint, and crispy pancetta balance richness with freshness, creating a risotto that feels comforting without feeling heavy.
INGREDIENTS FOR SPRING PEA RISOTTO WITH MINT & PANCETTA :
Full measurements in the recipe card below.
- Chicken Broth
- Tablespoons Extra Virgin Olive Oil
- Shallot
- Risotto Rice “Arborio”
- White Wine
- Sweet Peas
- Unsalted butter
- Fresh mint
- Parmesan Cheese
- Pancetta
RECOMMENDED KITCHEN TOOLS:
- Wooden spoon
- 2 Medium saucepans
- Small saute pan
HOW TO MAKE SPRING PEA RISOTTO WITH MINT & PANCETTA:
Step 1: “Il Soffritto”- Build 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 to medium-high and add 2 ladles of the warm broth, salt, and peas. Stir to combine. Continue adding 1–2 ladles of warm broth at a time, stirring often and allowing most of the liquid to absorb before adding more. Continue cooking for 15–20 minutes (or according to the rice package instructions) until the rice is creamy and al dente. (Keep an eye on the pan—risotto likes small additions of broth every few minutes rather than all at once.)
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 the 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, and gently tap the underside of the plate with the heel of your hand to help the risotto spread naturally. Then add ~½ T 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. (see my full Italian White Wine Guide here!)
- Leftover risotto makes wonderful homemade arancini – see my recipe for Mozzarella & Sweet Corn Arancini for inspiration!
La Vita, Simplified:
Ingredient Swaps:
- 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
Pantry Favorite: Arborio rice is one pantry staple I always keep stocked.
Kitchen Favorite: A sturdy wooden spoon makes constant stirring comfortable.
Storage Tip: 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.
SPRING PEA RISOTTO WITH MINT & PANCETTA
Equipment
- 2 Medium saucepans
- Wooden Spoon
- Small saute pan
Ingredients
- 4 cups Chicken Broth
- 1 ½ Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Shallot, minced
- 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
- 4 ounces Pancetta
- 2 Tablespoons Unsalted butter
- ⅔ cup Parmesan Cheese, grated - plus more for serving
- 2 Tablespoons Fresh Mint, finely chopped - plus more for garnish
Instructions
- Heat Broth: In a medium saucepan, heat broth on medium heat.
Step 1: Il Soffritto- Build the aromatic flavor base
- Separately, in a large saucepan, heat the olive oil over medium heat for 2 minutes.
- Add minced shallot and saute with a wooden spoon for 3 minutes.
Step 2: La Tostatura- Toast the rice
- Stir in the Arborio rice and cook for 2 minutes, stirring constantly, until lightly toasted.
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 to medium-high and add 2 ladles of the warm broth, salt, and peas. Stir to combine.
- Continue adding 1–2 ladles of warm broth at a time, stirring often and allowing most of the liquid to absorb before adding more. Continue cooking for 15–20 minutes (or according to the rice package instructions) until the rice is creamy and al dente.Keep an eye on the pan—risotto likes small additions of broth every few minutes rather than all at once.
- 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 the creamy texture
- 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, and gently tap the underside of the plate with the heel of your hand to help the risotto spread naturally. Add ~½ Tablespoon crispy pancetta to the plate
- Continue to plate and garnish for the remaining servings.
Buon Appetito!
Notes
- Serving Note & Special Instructions:
- For the Broth: swap vegetable with chicken if preferred. Or you can use water if you’re in a bind. Keep the broth/water warm while cooking.
- Leftover risotto makes wonderful homemade arancini – see my recipe for Mozzarella & Sweet Corn Arancini for inspiration!
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
🍝 More Italian Favorites:
Keep the flavors going with these hand-picked recipes from An Italian Kitchen.
SHARE YOUR CREATION!
Tag @AnItalianKitchen and bring your cucina to mine.