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

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.
2Serves 4.
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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.