Risotto is becoming a familiar and favorite dish in many homes. This creamy stirred-rice meal can incorporate all manner of vegetables, bits of meat and cheeses. Pancetta—unsmoked Italian bacon—is used here. If not available, substitute diced American-style bacon.

Pancetta and Pea Risotto

1/6 pound pancetta or bacon, diced
1 onion, chopped
4 1/2 cups chicken broth
1 cup arborio, or other short-grain rice
1/2 cup dry white wine
8 ounces frozen peas
4 ounces shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh sage leaves

1. In large shallow skillet sauté pancetta to render fat. Stir in onion and sauté, about 5 minutes, until tender.
2. Heat chicken broth in medium saucepan and keep at a simmer.
3. Add rice to the onion in skillet, cook and stir 1 minute; add wine and stir until absorbed, about 2 minutes. Using a soup ladle, add about 1/2 cup of broth to the skillet; stir until absorbed. Continue cooking, adding broth gradually and stirring almost constantly, until rice starts to soften, about 10 minutes. Add peas and continue cooking, adding broth 1/2 cup at a time, until rice is just tender but slightly firm in the center and mixture is creamy, about 10 minutes longer.
4. Stir in cheese to melt; season with salt and pepper.
5. Spoon into shallow bowls to serve garnished with fresh sage.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.