20-Min Risi e Bisi with Crispy Pancetta
Venetian spring rice and peas with pancetta, finished with lemon and fresh herbs. A one-pan weeknight dinner that tastes like risotto but cooks in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Render pancetta in a large skillet over medium heat until crispy edges, ~4 minutes. Remove to a plate.
Step 2
Add leek to the skillet with pancetta fat and sauté until soft, ~3 minutes.
Step 3
Stir in rice and toast for 1 minute, stirring constantly until edges look translucent.
Step 4
Pour in broth, bring to a boil, then reduce heat to medium-low and simmer uncovered for 12 minutes.
Step 5
Stir in peas and cooked pancetta, simmer 2 minutes more until peas are warm and rice is creamy.
Step 6
Finish with lemon zest and juice, season with salt and pepper, and serve with lemon slices on the side.
Tools you’ll need
- 12-inch skillet or sauté pan
- wooden spoon or rice paddle
- microplane zester
- knife and cutting board
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