Risotto is becoming a familiar
and favorite dish in many homes. This creamy stirred-rice meal
can incorporate all manner of vegetables, bits of meat and cheeses.
Pancetta—unsmoked Italian bacon—is used here. If not
available, substitute diced American-style bacon.
Pancetta
and Pea Risotto
- 1/6 pound pancetta or
bacon, diced
1 onion, chopped
4 1/2 cups chicken broth
1 cup Arborio, or other short-grain rice
1/2 cup dry white wine
8 ounces frozen peas
4 ounces shredded mozzarella cheese
Salt and freshly ground black pepper, to taste
Fresh sage leaves
- In large shallow skillet
sauté pancetta to render fat. Stir in onion and sauté,
about 5 minutes, until tender.
- Heat chicken broth in
medium saucepan and keep at a simmer.
- Add rice to the onion
in skillet, cook and stir 1 minute; add wine and stir until absorbed,
about 2 minutes. Using a soup ladle, add about 1/2 cup of broth
to the skillet; stir until absorbed. Continue cooking, adding
broth gradually and stirring almost constantly, until rice starts
to soften, about 10 minutes. Add peas and continue cooking, adding
broth 1/2 cup at a time, until rice is just tender but slightly
firm in the center and mixture is creamy, about 10 minutes longer.
- Stir in cheese to melt;
season with salt and pepper.
- Spoon into shallow bowls
to serve garnished with fresh sage.
Serves 4.
Nutrition Facts
Calories 552 calories
Protein 19 grams
Fat 23 grams
Sodium 1675 milligrams
Cholesterol 393 grams
Saturated Fat 9 grams
Carbohydrates 58 grams
Fiber 4 grams
Recipe provided courtesy
of Pork, The Other White Meat.
