Artichoke and Pancetta Risotto

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 33 ratings

A comforting and delicious risotto dish, serve with a rocket salad and a drizzle of extra virgin olive oil.

recipe updated Feb 10, 2022


  • Pancetta icon
    200 g
  • Shallot icon
    150 g
  • Marinated artichoke hearts icon
    Marinated artichoke hearts
    400 g
  • Frozen peas icon
    Frozen peas
    150 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Arborio rice icon
    Arborio rice
    300 g
  • Garlic clove icon
    Garlic clove
  • White wine icon
    White wine
    100 g
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Fresh parsley icon
    Fresh parsley
    2 tablespoons
  • Parmesan cheese icon
    Parmesan cheese
    50 g


  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil and pancetta to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add arborio rice to the kCook bowl
  9. Cook with filler cap fitted - 4 min, 98°C, speed 4
  10. Then add garlic clove to the kCook bowl
  11. Turn direct prep attachment to position 1
  12. Slice shallot into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Add white wine to the kCook bowl
  15. Cook with filler cap fitted - 2 min, 98°C, speed 4
  16. Then add vegetable stock, fresh thyme, fresh parsley and marinated artichoke hearts to the kCook bowl
  17. Season
  18. Cook with filler cap fitted - 9 min, 98°C, speed 4
  19. Then add frozen peas to the kCook bowl
  20. Stir with filler cap removed - 30 sec, 62°C, speed 3
  21. Then garnish with parmesan cheese
  22. Serve
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