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Herbed pea and pancetta risotto

Australian Gourmet Traveller recipe for herbed pea and pancetta risotto.

By Emma Knowles
  • 35 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print
Herbed pea and pancetta risotto


  • 1 quantity <b><a href='/basic-risotto.htm'>basic risotto</a></b>
  • 50 gm diced pancetta
  • ½ bunch each of English spinach and rocket, trimmed
  • 1 cup each (firmly packed) mint and flat-leaf parsley
  • 200 gm frozen peas, defrosted


  • 1
    Follow the method for <b><a href="basic-risotto.htm">basic risotto</a></b>, adding the pancetta to the pan as you add the rice and continuing through steps 3 and 4.
  • 2
    Meanwhile, blanch spinach, rocket and herbs in a saucepan of boiling water until just wilted (1-2 minutes), drain, refresh, then squeeze out all excess water. Process in a food processor until finely chopped, add peas and pulse until coarsely chopped. Stir into risotto with parmesan and remaining butter, season to taste and serve immediately.