Bring broth to boil in large saucepan over high heat. Remove from heat and cover to keep warm.
In a heavy-bottom pan, heat oil and add pancetta, cooking over medium-low heat until pancetta is browned and rendered, 5 to 7 minutes.
7 Minutes
Add onion and cook, stirring frequently, until softened, 4 to 5 minutes.
5 Minutes
Add garlic and cook until fragrant, about 30 seconds
30 Seconds
Add rice and stir to coat, about 1 minute
1 Minutes
Add 5 cups broth mixture, increase heat to high, and bring to boil.
Reduce heat to medium-low, cover, and boil gently until rice is tender but not mushy, about 15 minutes, stirring every 5 minutes to ensure that rice is gently boiling
15 Minutes
If rice is not cooked, keep adding broth in stages, allowing the broth to evaporate before adding the next addition
Stir in peas, parmigiano, parsley, and lemon juice.
Season with salt and pepper to taste.
Adjust consistency with remaining broth mixture as needed.
Serve with extra parmigiano and lemon wedges separately.
Servings 0