Italian Rice with Peas

Peel the onion and chop finely. Cut the pancetta into small cubes. Rinse the parsley, shake dry, put a few leaves aside and finely chop the rest. Melt 20 grams (approximately 1 tablespoon) of butter in a pot. Sauté the onion, pancetta and parsley until the bacon is crispy. Add the rice and mix well. Add approximately 250 ml (approximately 8 ounces) of broth, add the peas, mix and simmer over low heat for 20 minutes until the rice is al dente. Gradually add the remaining broth as needed.