Pea and Speck Risotto

Pea and Speck Risotto, known in Italy as Risotto Piselli e Speck, is a comforting and flavourful dish that balances sweetness and savoury depth. Creamy risotto rice is slowly cooked with hot vegetable stock, tender peas and diced speck, then finished with grated Grana Padano for richness. Ready in just 30 minutes, this authentic Italian recipe is perfect for a satisfying midweek dinner or a relaxed weekend meal inspired by traditional flavours.

Author

Agostino Fraschetta

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Lunch

Cuisine

Italian

Ingredients

• 300 g Risotto rice
• 100 g Speck (shop here), diced
• 150 g Peas (fresh or frozen)
• 1 Small onion, finely chopped
• 1 L Hot vegetable stock
• 50 g Grana Padano (shop here), grated
• 2 tbsp extra virgin Olive Oil (shop here)

Directions

1. Heat olive oil in a pan and sauté onion until soft.
2. Add speck and cook for 2–3 minutes.
3. Stir in the rice and toast for 1 minute.
4. Add stock gradually, stirring regularly.
5. After 10 minutes, stir in peas.
6. Continue adding stock until rice is creamy and al dente.
7. Remove from heat and stir in Grana Padano. Serve immediately.