Pancetta Risotto Recipe

Pancetta risotto is a creamy and flavorful Italian dish made with Arborio rice, pancetta, onions, white wine, and Parmesan cheese. The pancetta adds a rich and smoky flavor to the dish, while the Arborio rice creates a creamy texture. This risotto is perfect as a main course or as a side dish for a special occasion. It is a comforting and satisfying dish that will impress your guests.

4.4
11 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Pancetta Risotto
plan
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ingredients serve

Ingredients for Pancetta Risotto Recipe

  • 33.33 gram Pancetta, Diced
  • 0.17 Onion, Finely Chopped
  • 50 gram Arborio Rice
  • 20 milliliter White Wine
  • 0.17 liter Chicken Broth
  • 16.67 gram Parmesan Cheese, Grated
  • As required Salt And Pepper To Taste
  • as per your need Chopped Parsley For Garnish

Directions: Pancetta Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, cook the pancetta over medium heat until crispy. Remove from the pan and set aside.
  • STEP 2.In the same pan, sauté the onions until translucent. Add the Arborio rice and cook for a few minutes, stirring constantly.
  • STEP 3.Pour in the white wine and cook until it is absorbed by the rice. Gradually add the chicken broth, stirring constantly, until the rice is cooked and creamy.
  • STEP 4.Stir in the cooked pancetta and Parmesan cheese. Season with salt and pepper to taste.
  • STEP 5.Serve the pancetta risotto hot, garnished with additional Parmesan cheese and chopped parsley if desired.

Cooking Tips

  • Make sure to stir the risotto constantly to prevent it from sticking to the pan and to achieve a creamy texture.
  • Use a good quality pancetta for the best flavor. You can also substitute it with bacon if pancetta is not available.
  • Add the chicken broth gradually, allowing the rice to absorb it slowly. This will result in a creamy and tender risotto.

Storage and Serving

  • Pancetta risotto is best served immediately while it is still hot and creamy.
  • If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
  • To reheat the risotto, add a splash of chicken broth or water to a pan and heat it over medium-low heat, stirring occasionally until heated through.
Nutrition
value
282
calories per serving
4 g Fat9 g Protein49 g Carbs4 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    9g
  • Carbs
    49g
  • Fiber
    4g

MacroNutrients

  • Carbs
    49g
  • Protein
    9g
  • Fiber
    4g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    74mg
  • Iron
    3mg
  • Vitamin A
    33mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    148mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp