Fresh Pea and Pancetta Baked Risotto


Main Dish
Fresh Pea and Pancetta Baked Risotto

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    Step into spring with a Fresh Pea and Pancetta Baked Risotto! Serve up this main dish at your next family dinner or dinner party.

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    Servings and Ingredients

    Serves 8
    3 tbsp. Hy-Vee unsalted butter, chopped; divided
    1 ½ c. sugar snap peas, halved crosswise; plus additional peas and split pea pods for garnish
    1 ½ c. Hy-Vee Arborio rice
    1 c. dry white wine, such as Sauvignon Blanc
    4 c. Hy-Vee chicken cooking stock
    1 (5-oz.) pkg. Culinary Tours diced pancetta
    ½ c. shallots, finely chopped
    1 ½ c. Soiree shredded Parmesan cheese
    3 tbsp. Soiree mascarpone cheese, softened
    Kosher salt, to taste
    Pea tendril microgreens, for garnish

    Things To Grab

    • 3-to-3-1/2 quart Dutch oven
    • Large nonstick skillet
    • Slotted spoon


    1. Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 3-to-3-1/2 quart Dutch oven over medium heat. Add 1/2 cups sugar snap peas; cook 2 to 3 minutes or until pods begin to soften. Transfer to a bowl; set aside.

    2. Add rice; cook and stir 2 to 3 minutes or until rice is golden. Remove from heat; add wine. Return to heat; cook and stir until wine is absorbed. Stir in chicken stock, 1 cup at a time, stirring continuously 1 to 2 minutes each time or until combined. Bring to a simmer.

    3. Cover; bake 28 to 30 minutes or until rice is al dente and most of the stock is absorbed.

    4. Cook pancetta in a large nonstick skillet over medium heat 3 to 4 minutes or until pancetta begins to crisp. Add shallots; cook 2 to 3 minutes more or until shallots soften, stirring occasionally.

    5. Remove rice mixture from oven. Stir in Parmesan and mascarpone cheeses and remaining 2 tablespoons butter until melted and combined. Gently stir in the cooked peas. Season to taste with salt. Using a slotted spoon, add pancetta mixture on top of risotto. Garnish with split pea pods and pea tendrils, if desired. Serve immediately.

    Nutrition facts


    370 Calories per serving
    1-1/3 cup

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 50mg
    • Sodium: 710mg
    • Total Carbohydrates: 33g
    • Protein: 14g

    Daily Values

    Iron 6%
    Calcium 15%
    Vitamin D 0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Monthly Ad, April 2022