Leek, pancetta & pea risotto

Leek, pancetta & pea risotto
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Making risotto can be daunting, but with a little patience it’s a piece of cake. The whole thing is as easy as 1, 2, 3. Your friends will be impressed when you serve this classic crowd-pleaser.

This dish is as comforting as it is rich: perfect for cool summer evenings.

  • ServesServes 4–6
  • Prep time10 min
  • Cook time15 min
  • Timeout-
  • FreezingNe se congèle pas.


  • 5 cups chicken broth
  • Dash of olive oil
  • 2/3 cup pancetta, diced
    Replacement options

    or bacon

  • 1 cup leek, diced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1 cup white wine
  • 1/2 cup peas (or more, to taste)
  • 3 tablespoons butter
  • 1 1/2 cup freshly grated Parmesan (or more, to taste)
  • Salt and pepper, to taste


  1. In a pot, heat the chicken broth and keep warm.
  2. In a large pan, heat a dash of olive oil and brown the pancetta for 4–5 minutes.
  3. Add the leek and soften. Add the garlic and cook for 2 more minutes. 
  4. Add the rice and mix well, ensuring it’s coated with oil. Pour in the white wine and reduce until the rice has absorbed all the liquid.
  5. Using a ladle, add 1 cup of the chicken broth and cook until the rice has absorbed all the liquid, stirring frequently.
  6. Repeat Step 5 until the broth is gone. Add the Parmesan, peas, and butter. Stir well.
  7. Adjust the seasoning and serve immediately.
Recipe published on August 19, 2018