WHAT YOU NEED

  • 6 thin slices pancetta (about 1 1/2 oz/50 g)
  • 2 tbsp (30 mL) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups (375 mL) Arborio rice
  • 1/2 cup (125 mL) dry white wine
  • 5 cups (1.25 L) hot chicken or vegetable broth
  • 1 cup (250 mL) shredded hard cheese, such as 5 Brothers by Gunn’s Hill Artisan Cheese
  • 2 tbsp (30 mL) butter
  • 1/4 cup (60 mL) chopped fresh basil or parsley

Pancetta Farmhouse Risotto

A deep white porcelain bowl filled with risotto, sitting on a wooden cutting board, with a spoon to the left of the bowl

INSTRUCTIONS

  • In a large non-stick skillet, pan fry pancetta over medium heat, turning occasionally for about 5 minutes or until golden brown and crisp on both sides. Remove onto paper towel-lined plate and set aside.
  • ‚ÄčIn large saucepan, heat butter over medium heat. Add onion and garlic and cook, stirring for about 5 minutes or until softened. Add rice; stir to coat for about 1 minute. Add wine and cook, stirring until evaporated.
  • Using a ladle, pour in about 1 cup (240 mL) of the broth; increase heat to just above medium (but not quite medium high) and cook, stirring until most of liquid is evaporated.
  • Continue to cook and add broth, stirring for about 15 minutes using as much of the broth as necessary, adding about 1/2 cup (125 mL) at a time. Cook rice until tender but firm and remove from heat. Stir in cheese and butter until melted and smooth. Stir in basil and garnish with pancetta to serve.
 

Thrifty Tip: Swap the artisan hard cheese for easy-to-find old cheddar - delicious!

Level it up! - Cheese 'Crackers’: Add a little crunch to the risotto and make these cheese crackers using the same cheese used in the risotto. Place shredded cheese in small piles of about 2 tbsp (30 mL) on parchment paper lined baking sheet about 2 inches (5 cm) apart. Bake in 350 F (180 C) for about 10 minutes or until cheese is golden. Let cool completely and serve with risotto.

NUTRITIONAL INFO PER SERVING:

(1/4TH RECIPE)
Calories 580
Protein 19 g
Carbohydrates 71 g
Fat 23 g
Saturated Fat 13 g
Trans Fat 0.5 g
Cholesterol 60 mg
Sodium 1040 mg
Fibre 2 g
Sugars 4 g
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Looking for inspiration?

You’ll find 13 more sustainable, local and creative recipes from across the country in our 2020 Milk Calendar. 

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