Baked Risotto with Peas, Pancetta and Asparagus

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Risotto con Pancetta, Asparagi e Pesili

  Serves 4-6 People


  • 4 oz Pancetta, finely chopped
  • 3 tbsp Butter, divided
  • 2 large Shallots, finely chopped
  • 1.5 cups Arborio rice
  • 1/2 cup dry White Wine
  • 4.5 cups Chicken Stock
  • 1 cup Green Peas, frozen or fresh
  • 1/2 Asparagus stalks, pencil thin cut into 3/4 inch pieces (approximately 1 cup)
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1/2 tsp Lemon Zest
  • Kosher Salt and freshly ground Black Pepper


  • Preheat oven to 400°F
  • Heat a Dutch Oven over medium-high heat until hot but not smoking
  • Add pancetta and cook, stirring occasionally, until crisp, about 6-8 minutes; remove and set aside
  • Reduce heat to medium and add 1 tbsp butter and shallots to the pancetta drippings
  • Cook until softened, about 3-5 minutes
  • Add the rice and saute until every grain is coated, about 1 minute
  • Increase heat to high, pour in the wine and simmer until teh liquid evaporates
  • Add stock and bring to a boil, stirring occassionally
  • Season with salt and pepper to taste
  • Cover the pot and transfer to the oven
  • Bake until the liquid is almost cooked out and the risotto is creamy, about 20 minutes
  • Remove from the oven and place over moderate heat
  • Stir in peas and asparagus and cook until the vegetables are bright green and warmed through, about 5 minutes
  • Stir in remaining 2 tbsp of butter, Parmesan cheese and lemon zest
  • Season to taste with salt and pepper
  • Garnish with additional Parmesan cheese and reserved Pancetta