Risotto with Peas, Bacon, and Marjoram

Name: Risotto with Peas, Bacon, and Marjoram
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 2 cups; Pancetta tesa smoked 3.5 oz; Peas 1 cup; Marjoram 4 ¼ tsp; Extra virgin olive oil 2 tbsp; Shallot 1; White wine 0.42 cup; Vegetable broth 2.1 cups; Butter 3 tbsp; Parmigiano Reggiano PDO cheese to be grated 3.5 oz

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Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Risotto con piselli is that dish that, you know, turns an ordinary night into something special without much fuss. Pretty simple. Hailing from Northern Italy, it shows how simple ingredients can be transformed into something really amazing. You'll enjoy a mix of creamy rice, tender green peas, and the crispy delight of pancetta. Seriously good. The process starts with sizzling the pancetta, so the rice soaks up all those strong tastes—no extra fats needed. And here's the thing: the real magic is the marjoram. It adds a gentle herby kick, kinda like oregano, making everything taste so much fresher.

In regions like Lombardy and Veneto, families often whip up their own versions of rice and peas. But, this take with risotto con maggiorana nails the balance between the moist risotto and the golden, salty pancetta. Marjoram adds a distinctive twist—really really unique—ensuring this risotto stands out even if you’ve tried others. And the peas? They contribute a sweet pop, while the rice ties it all together, giving you a smooth, flavorful experience. It's comforting yet slightly fancy, making it a go-to for a weeknight dinner or a family gathering.

The Italian technique of layering flavors ensures a creamy finish without heavy ingredients. Here's the deal: it's all about good, honest food—simple, flavorful, and a perfect way to enjoy a taste of Italy right at home. Plus, if you ever want to switch things up, there are plenty of risotto tradizionale italiano versions to explore. For real, this one with marjoram keeps things interesting every single time. So, can't go wrong.

How to prepare Risotto with Peas, Bacon, and Marjoram

To make the risotto with bacon, peas, and marjoram, slice the smoked bacon 1, then cut it into strips 2, and brown the bacon in a pan without adding any additional fats 3

when it is crispy, transfer it to a bowl 4. Peel and chop the shallot 5, heat the olive oil in the same pan used for the bacon, and then add the chopped shallot 6

let it wilt over low heat for at least 5 minutes. In the meantime, blanch the peas in boiling water for 3-4 minutes 7 then drain them 8. When the shallot is soft, add the rice 9 and toast it, stirring with a wooden spoon.

Deglaze with white wine 10, add a couple of ladles of hot vegetable broth 11, and let it cook by adding the broth as needed, one ladle at a time, for 10 minutes. It is important not to add too much broth at once; it should be added as the rice absorbs it. Meanwhile, wash, dry, and chop the marjoram 12.

When there are a few minutes left to the end of cooking, add the peas 13 and the bacon 14, season with marjoram 15, and adjust the salt and pepper.

Turn off the heat and stir the risotto with butter 16 and grated cheese 17. Your risotto with bacon, peas, and marjoram is ready to be enjoyed hot 18.

Storage

It is recommended to enjoy the risotto with bacon, peas, and marjoram while it's hot. You can store it for up to 1 day in the refrigerator in an airtight container and reheat it with some hot broth. Freezing is not recommended.