Summer Risotto
Summer Risotto with Asparagus, Peas & Pancetta
4 servings | 1 hour
During the early summer months, this Summer Risotto with Asparagus, Peas & Pancetta is on frequent rotation in our household. It’s packed with zesty citrus and bright veggies and perfect for those summer evenings on the patio.
Summer veggies get me equally as jazzed as a bowl of risotto, and there's nothing better than combining the two to create a bowl of acidic and creamy perfection. This Summer Risotto with Asparagus, Peas & Pancetta is a staple in our household during the early summer months. The crisp asparagus and sweet snap peas bring a burst of fresh, seasonal flavors, while a squeeze of lemon adds a zesty brightness that complements the rich, creamy risotto base.
Is risotto rice or pasta?
She’s technically a rice-based dish but most of us treat her like pasta. Rice was introduced to Italy and Spain way back in the middle ages and evolved over the centuries as its popularity progressed, and short grain rice had an ideal environment to thrive in the humidity of the Mediterranean. The version of risotto that we’re most familiar with today dates back to Milan in the 1800s when Spanish influence combined this grain with their slow cooking techniques, giving us the creamy, starchy broth and wine soaked dish we know and love today.
Tips for a creamy risotto
Take it slow babes, risotto requires a lot of patience. While it's simple in technique, risotto requires a patient adding and stirring (…then adding and stirring…then adding and stirring) of liquid for the rice to evenly absorb and soften.
Add your dairy after the heat is turned off. If the butter and parmesan heat up too much, you’ll get a stringy or broken risotto, instead of a luxuriously creamy dish.
Pick a wine that you actually want to drink to use in the cooking process. No need for “cooking wine” since you’re only using a ½ cup of wine to deglaze the pan, so make it a bottle that you’ll enjoy alongside the dish while you eat!
The creaminess of risotto needs to be paired with a deliciously dry and acidic wine to cut through that richness. I would reach for Pinot Grigio, Sauvignon Blanc, or a dry Rosé—make sure it’s well-chilled!
Summer Risotto with Asparagus, Peas & Pancetta
4 servings | 1 hour
Ingredients
4 cups veggie stock
4 oz pancetta
1 tbsp neural oil
1 leek, diced
1 cup arborio rice
½ cup dry white wine
6 oz asparagus, cut into ½” pieces
4 oz sugar snap peas, cut into ½” pieces
1 lemon, juiced and zested
2 tbsp butter
1 cup parmesan, grated
6 mint leaves, thinly sliced
2 tbsp parsley, finely chopped
Fresh cracked pepper
Flake salt for finishing
Instructions
In a sauce pot, bring 4 cups of veggie stock to a boil then lower the heat to a simmer and keep warm through the cooking process (you want to add warm stock to the risotto to maintain the heat level of the rice).
Bring a large pan or dutch oven to a medium heat, add 4 ounces pancetta and cook until golden brown. Add 1 diced leek and cook until soft, about 5 minutes (if you omit the pancetta, add a pinch of salt to the leeks).
Add 1 cup arborio rice to the pancetta leek mixture. Allow the rice to toast for a minute then add ½ cup dry white wine to deglaze the pan, stirring to combine and scraping the bottom of the pan with your spatula to release any cooked on bits.
Once the wine is absorbed into the rice, add ½ cup of the simmering stock to the rice. Stir to combine, and allow the rice to gently simmer until the liquid is absorbed. Add another ½ cup of stock and repeat the process until all of the stock has been added.
With your last scoop of stock, add in the asparagus and peas. Stir to combine and cook until the liquid is absorbed. You want the rice to be tender but still firm to the bite.
Turn off the heat and stir in the zest and juice of 1 lemon, 2 tablespoons butter, 1 cup parmesan, and a few cranks of fresh cracked pepper. Stir in the mint and parsley (reserving some for garnish) and taste for seasoning.
Dish into bowls and garnish with remaining parsley. Finish with a pinch of flake salt.
