Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Melt 1 tablespoon butter in a 3-to-3-1/2 quart Dutch oven over medium heat. Add 1/2 cups sugar snap peas; cook 2 to 3 minutes or until pods begin to soften. Transfer to a bowl; set aside.

2. Step2

   Add rice; cook and stir 2 to 3 minutes or until rice is golden. Remove from heat; add wine. Return to heat; cook and stir until wine is absorbed. Stir in chicken stock, 1 cup at a time, stirring continuously 1 to 2 minutes each time or until combined. Bring to a simmer.

3. Step3

   Cover; bake 28 to 30 minutes or until rice is al dente and most of the stock is absorbed.

4. Step4

   Cook pancetta in a large nonstick skillet over medium heat 3 to 4 minutes or until pancetta begins to crisp. Add shallots; cook 2 to 3 minutes more or until shallots soften, stirring occasionally.

5. Step5

   Remove rice mixture from oven. Stir in Parmesan and mascarpone cheeses and remaining 2 tablespoons butter until melted and combined. Gently stir in the cooked peas. Season to taste with salt. Using a slotted spoon, add pancetta mixture on top of risotto. Garnish with split pea pods and pea tendrils, if desired. Serve immediately.