Creamy Leek Risotto with Crispy Pancetta
Ingredients
-
1
tablespoon
olive oil
-
4
oz
pancetta, small diced
-
4
cups
leeks, thinly sliced
-
2
cloves
garlic, minced
-
⅓
cup
yellow onion, diced
-
1
tablespoon
fresh thyme, chopped
-
2
cups
arborio rice
-
⅔
cup
white wine
-
5¾
cups
low sodium chicken broth
-
1
tablespoon
lemon juice
-
½
cup
fresh pecorino romano cheese, grated
-
to taste
salt & pepper
-
1½
tablespoons
butter
Instructions
- Prepare the leeks by slicing and soaking them in cold water to remove dirt, then drain.
- In a saucepan, bring chicken broth to a simmer and keep warm.
- In a large dutch oven, heat olive oil and sauté pancetta until slightly browned, then remove and set aside.
- Add butter to the dutch oven, then add leeks, garlic, onion, and thyme, and sauté until leeks are wilted.
- Stir in arborio rice and add white wine, stirring until absorbed.
- Add 1 cup of broth to the rice, simmer and stir until absorbed, then repeat until rice is tender and creamy.
- Once the last cup of broth is added, stir in lemon juice and pecorino romano cheese until absorbed.
- Season with salt and pepper, and top with crispy pancetta before serving.
Nutrition Facts (estimated)
Servings
8
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
800mg
Cholesterol
30mg
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