Easy risotto made with peas, pancetta, fresh thyme and Parmesan cheese.
This risotto is part of my four recipe challenge to use Pernod Classic in cooking, where I have to use Pernod in an appetizer, main, side dish and dessert. Friends it’s time for the main course, Easy Risotto with Peas and Pancetta
I swear it really is easy and doesn’t need any babysitting over the stove, constant stirring and tasting and watching every grain of rice. You know what I mean.
Let me update. My first post were these Grilled Shrimp Skewers which marinated in Pernod overnight to become so tasty it was borderline illegal.
Risotto is a perfect choice for a main course. Usually with a basic risotto you’d sauté the olive oil and onions and then add the rice and white wine but…
I switched the wine to Pernod Classic and what I was left with was a thick creamy, cheesy risotto with a slight taste of anise and fennel from the Pernod.
It was so, so good.
That’s the Pernod in that little glass bottle, I know it looks like olive oil but when it hits the hot pan most of the alcohol evaporates leaving the flavor to soak into every grain of arborio rice.
I’ve heard some cooks say that you don’t need to use only arborio rice for risotto, but I say why risk it. It’s not that expensive and you can pick it up anywhere so let’s stick to the real deal. I don’t think you’d get the same creaminess from any other rice because of the high amount of starch arborio has.
I used vegetable stock but chicken or even beef stock would be okay to go with. Don’t skimp on the Parmesan, the good stuff costs a little extra but it’s so worth it. Buying it in the chunk form and not pre-grated is a good idea because the flavor will be stronger.
Get ready for my side dish featuring Pernod Classic!
As well as an awesome Pernod flavored recipe, I’ll also be providing a Pernod Classic infused cocktail.
This Pernod topped up with sparkling lime water and fresh basil is light, refreshing and perfect to go along with the risotto.
This post is sponsored by Pernod Classic. All thoughts and opinions are always my own.
- 2 tablespoons olive oil
- 1/2 onion diced finely
- 1 1/2 cups arborio rice
- 1/2 cup Pernod Classic
- 1 pack Pancetta chopped 30z
- 4 cups vegetable stock
- 2 tablespoons fresh chopped thyme
- 1 cup frozen peas defrosted
- 2 tablespoons unsalted butter
- Freshly grated or shredded Parmesan cheese
- 1 measure of Pernod Classic
- Sparkling lime water
- Fresh lime and basil for garnishing
Heat the olive oil in a 10 inch sauté pan.
Add the diced onion and cook it until it softens.
Add the rice and stir until the rice is well combined.
Pour in the Pernod and stir for about 5 minutes over a medium heat and the liquid is mostly reduced.
Add the chopped Pancetta and cook for 2-3 minutes.
Start to add the stock gradually over a low heat, stirring after each time.
Let the rice simmer gently and whenever the stock has been soaked up, add some more stock, about 3/4 cup each time.
Once all of the stock has been used add the thyme and peas and warm through.
Taste the risotto, the rice should be soft but with a tiny bite to it. Turn off the heat.
Add the butter and stir through.
Finally add the Parmesan cheese to the top of the risotto and serve at once.
If the risotto starts to become too thick, just add some more stock or a splash of milk and it will loosen up again.