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Italian Risotto


Serves 3
5 cupsreduced sodium-chicken broth
2 Tbspunsalted butter
2 ozpancetta, chopped
6 ozspicy Italian sausage (3 links) casing removed
¾ cupchopped onion
1 cupdiced red or green peppers
1 ½ cupsPastene Arborio Risotto Rice
¾ cupsdry white wine
½ cupcooked peas
½ cupPastene Grated Parmesan Cheese
½ tspground pepper
1 Tbspfresh chopped parsley
Pastene Extra Virgin Olive Oil for drizzling


  • In a medium saucepan, bring 5 cups of broth to a boil. Once at a boil, put broth on low heat. 
  • In a large saucepan, melt butter over medium heat. Add pancetta and sausage (crumbling sausage) and saute until golden, about 5 minutes.
  • Add chopped onion, pepper, and stir coat in the rice.
  • Next, add the wine to deglaze the pan to pick up all the juicy bits and simmer until the wine has almost all evaporated.
  • Add ½ cup of hot broth and stir until liquid absorbed. Keep adding ½ cups of both at a time, stirring constantly, and allow each addition of broth to absorb before adding the next one.
  • Mix rice until creamy, about 20 minutes in total. Add peas and mix.
  • Remove from heat and add parmesan cheese, salt, and pepper. 
  • Transfer risotto to a serving dish and drizzle olive oil over top and add chopped parsley. Serve immediately.

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