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

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PREP15 min
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Cooking25 min
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Ready in40 min



  1. Step
    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.
  2. Step
    ​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.
  3. Step
    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.
  4. Step
    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.


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

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