1. Melt 1 tbsp of the butter in a large skillet over medium heat. 2. Add the pancetta and saute until lighted crisped. 3. Add onion and saute until clear. 4. Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil. 5. Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. The mixture should still look dense, but with more liquid than a risotto. Season to taste with salt and pepper. 6. Remove from heat and stir in remaining 1 tbsp butter and cheese. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
