The Cucina di Carla Story

Parmesan Risotto with Peas, Sundried Tomato and Pancetta

Serves 3
The Cucina di Carla Story




1 (15 oz Bag) Parmesan Risotto Steam Bag

1 Tbsp Butter, Salted

4 oz Pancetta, pre chopped package

1 cup Peas, Frozen

½ cup Sundried Tomato, chopped (Drained of oil)

The Cucina di Carla Story


  1. In a pan over medium-high heat, melt the butter.
  2. Add the chopped Pancetta to the pan, spreading it out evenly.
    Cook the Pancetta until crispy, about 3-4 minutes.
  3. While the Pancetta cooks, heat the frozen Peas in the microwave.
  4. When the Pancetta is cooked, remove it from the pan to a paper towel lined plate to crisp.
    - At this point, start following the cooking instructions on the Risotto Steam Bag -
  5. Reduce the heat to medium. Keep 1 tbsp of the fat in the pan (discard the rest), add the Sundried Tomato and cook until hot.
  6. Add the cooked Peas to the pan with the Sundried Tomato and coat evenly.
  7. Once the Steam bag is done, mix together the Risotto with the Peas and Sundried Tomato mixture, sprinkle with the crispy Pancetta. Serve hot.
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