Pancetta and Pea Risotto

Pork
Pancetta and Pea Risotto
1
10
430
50

Ingredients

  • 1/4 pound pancetta (OR bacon, diced)
  • 1 onions (chopped)
  • 4 1/2 cups chicken broth
  • 1 cup arborio rice (OR other short-grained rice)
  • 1/2 cup dry white wine
  • 8 ounces frozen peas
  • 4 ounces mozzarella cheese (shredded)
  • salt (to taste)
  • pepper (to taste)
  • sage leaves (fresh, for garnish)

Directions

  1. 1In 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.
  2. 2Serves 4.
Discover more recipes from Pork

NutritionView more

430Calories
Sodium34%DV820mg
Fat17%DV11g
Protein47%DV24g
Carbs19%DV57g
Fiber28%DV7g

PER SERVING *

Calories430Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat4g20%
Trans Fat
Cholesterol35mg12%
Sodium820mg34%
Potassium680mg19%
Protein24g47%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate57g19%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.