- 5 cups reduced-sodium chicken broth
- 1 garlic clove
- 1 medium onion, quartered
- 1/4 pound sliced pancetta
- 2 (2- by 1-inch) strips lemon zest
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 (10-ounce) box frozen baby peas
- 1 cup Arborio rice
- 1/3 cup grated parmesan
- Bring broth to a simmer in a saucepan, then keep at a simmer.
- Meanwhile, turn on a food processor and drop in garlic, processing until finely chopped. Turn off processor, then add onion and pancetta and pulse until finely chopped.
- Cook onion mixture with zest in oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring once or twice, until onion is softened and just beginning to turn golden, about 6 minutes.
- Cook peas in broth 2 minutes. Strain broth into onion mixture, reserving peas, then stir in rice. Cook, covered, over high heat, stirring once after 5 minutes, until rice is al dente, 10 to 12 minutes. Stir in peas, cheese, remaining tablespoon butter, and 1/4 teaspoon pepper.