This dish throws various vegetables together with a bit of pancetta, and melds the flavors together with the strong use of lemon and Parmesan cheese. As with most risotto recipes, it's fairly easy to put together and takes little time. It's warm and filling, perfect for the winter months.
5 cups chicken broth
1 clove garlic
1 medium onion, quartered
3 ounces pancetta
2 (2x1-inch) strips of lemon zest
1 tablespoon olive oil
10 ounces frozen peas
1 cup dry Arborio rice
1/3 cup Parmesan cheese
2 tablespoons butter
1/2 teaspoon freshly ground black pepper
Bring broth to a boil, and then turn temperature down and simmer. In a food processor, chop the garlic, then add the onion and pancetta. Process until roughly chopped. In a heavy pan, add lemon zest and oil, then heat over medium-high. Add the onion mixture and cook, stirring occasionally, until the onion is soft and golden. Pour frozen peas into the simmering broth, and allow to cook for 2 minutes before straining and setting aside. Pour the chicken broth into the cooked onion mixture, then add the rice. Turn heat to high and cook 10-12 minutes, or until it has thickened. Stir in the cooked peas, Parmesan cheese, butter, and pepper. Remove lemon strips, give the mixture one more stir, and serve warm. Serves 4-6.
If you are not particularly fond of lemons, I would suggest altering the recipe a bit, perhaps adding more pancetta in their stead. This is a very adaptive sort of recipe, so you're free to add whatever vegetables you might have lying around if peas are not convenient.