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+ servings

Easy Risotto with Peas and Pancetta

An amazing risotto cook slowly with stock, Pernod and Parmesan cheese for maximum flavor.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 140kcal
Author foodnessgracious


  • 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

For The Pernod Lime Cocktail

  • 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.


Calories: 140kcal