Step into spring with a Fresh Pea and Pancetta Baked Risotto! Serve up this main dish at your next family dinner or dinner party.

Fresh Pea and Pancetta Baked Risotto

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.

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.

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

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.

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.