Side shot of farmhouse risotto in round white bowl with spoon next to it.

Pancetta Farmhouse Risotto

Everyday Delicious
Serving Time Icon 25 min
Serves Number Icon Serves 4-6

Hard cheeses offer up big flavour and are a perfect addition to this easy risotto that’s destined to become a family favourite.

Prep 15 MIN

Cook 25 MIN

Ingredients

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Method

Step 1

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.
 

Step 2

​In 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.
 

Step 3

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.
 

Step 4

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.

 

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.

Thrifty Tip

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

Nutritional Information

One Serving 1/4 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
Savour Ontario Kitchen
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Savour Ontario Kitchen

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