Recipe: Creamy Pancetta Leek Risotto

Ingredients

Heat the chicken stock in a small saucepan until simmering, then reduce heat to low.
In a large sauté pan, cook the pancetta over medium heat until crispy, then set aside and discard excess liquid.
Melt the butter in the same pan, then add leeks and onion, cooking until soft and fragrant.
Add garlic and cook for about a minute until fragrant.
Stir in the rice, allowing it to toast and absorb the flavors for about a minute.
Add white wine and stir continuously until absorbed.
Reduce heat to medium-low and add ¼ cup of the warm chicken stock, stirring until absorbed.
Repeat the process with ¼ cup of stock at a time, adding hot water until the rice is creamy and al dente.
Once the desired texture is achieved, stir in the cream and return the pancetta to the risotto.
Mix in the parmesan, salt, and pepper to taste, then serve hot, garnished with thyme if desired.

Servings

Calories

450

Total fat

25g

Total carbohydrates

45g

Total protein

15g

Sodium

800mg

Cholesterol

60mg