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Baked Risotto with Peas, Asparagus & Pancetta

Kitchn
  • minutes
  • Serves 4 to 6

INGREDIENTS

4 oz

Pancetta

1

2 bunch pencil-thin asparagus stalks, cut into 3/4-inch pieces (about 1 cup)

1 cup

Green peas, fresh or frozen

1/2 tsp

Lemon, zest

2

Shallots (4 cloves), large

4 1/2 cups

Chicken stock

1 1/2 cups

Arborio rice

1

Kosher salt and freshly ground black pepper

3 tbsp

Butter

1/2 cup

Parmesan cheese, grated

1/2 cup

White wine, dry