This is a recipe for 2 people!
Tip: Watch the video before starting to cook
Recipe:
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Sauté the base: In a pan, heat some olive oil over medium heat. Add the cubed pancetta and chopped onion. Cook for about 5 minutes until the onion is translucent.
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Add peas and seasoning: Stir in the frozen peas, salt, and pepper. Cook for about 17 minutes total. After the first 5 minutes, add a splash of white wine (optional) and let it evaporate.
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Add boiling water: After 10 minutes, add boiling water or broth to cover the mixture. Cover the pan almost completely with a lid and reduce the heat to low.
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Check liquid levels: If the water evaporates before the peas are fully cooked, add a little more boiling water as needed.
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Prepare the rice: After 15 minutes, add some butter and grated Parmesan cheese to the pan. Blend the peas slightly to form a creamy texture, adding broth if necessary to reach the desired consistency.
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Toast the rice: In a separate pan, heat olive oil over high heat and add the rice with a pinch of salt. Stir frequently for about 3 minutes to toast the rice.
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Add broth gradually: Pour in boiling broth until the rice is fully covered. Keep the rice covered with liquid throughout the cooking process.
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Finish the risotto: When the broth evaporates, add half a glass of white wine and the blended pea mixture. After about 10 minutes, stir in the cooked peas and any remaining boiling broth. Cover and let it cook for another 4 minutes.
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Final touches: Add more broth as necessary to keep the rice creamy. Stir in some butter and grated Parmesan cheese for richness.
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Serve: Mix everything well and serve hot, garnished with chopped fresh parsley.
