• 1
  • 4
    pancetta or bacon, cubed
  • 12
    peas, frozen
  • 12
    oyster or cremini mushrooms, diced
  • 12
    Pecorino Romano or Parmesan cheese, grated
  • 12
    parsley, finely chopped
  • 3
    egg yolks
  • 1
    garlic, sliced
  • 2
    olive oil
  • Cracked black pepper to taste
  • Parsley for garnish

Nutrition Facts

Serving Size: 1 cup
Serves: 3
Amount Per Serving
Calories: 510
% Daily Value*
Total Fat: 26g 33%
Saturated Fat: 12g
Trans Fat: 0g
Cholesterol: 230mg 77%
Sodium: 1290mg 56%
Total Carbohydrate: 45g 16%
Dietary Fiber: 2g 7%
Sugars: 2g 4%
Protein: 21g 42%


  1. In a heavy 2 qt. saucepan, sauté rice in 2 Tbsp. olive oil over medium heat for 2 minutes. Add 2 ½ cups water and contents of seasoning pouch. Stir well and to a boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally, until rice is tender.
  2. While risotto is cooking, add pancetta to a medium sauté pan on medium heat. Stir occasionally and sauté for 5-7 minutes, or until pancetta starts to turn golden brown. Add peas, mushrooms, and garlic. Sauté for an additional 5 minutes and remove from heat.
  3. In a small bowl, combine egg yolks and cheese. Whisk until fully incorporated and set aside.
  4. Once risotto is finished cooking, add egg mixture, stir to prevent eggs from scrambling, and fully incorporate. Add risotto mixture to the contents of the sauté pan and fold to fully incorporate. Add chopped parsley and fold to incorporate. Add cracked black pepper to taste. Garnish with fresh parsley. Enjoy!

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