Easiest Way to Make Delicious Rosemary and pancetta risotto

Rosemary and pancetta risotto. Very very delicious risotto #italian #risotto #rice. The pancetta and rosemary is a marriage made in heaven and the borlotti beans look and taste great and make a real change in a risotto. This risotto is excellent with any leftover rabbit or possibly hare that can be broken up and added at the last minute.

Roasted Garlic Risotto with Pancetta and Spinach. Pumpkin risotto with pancetta and parmesan is a variant of the classic Italian Pumpkin Risotto. A traditional dish from Northern Italy, in particular, is very popular in the Lombardy region. You can Have Rosemary and pancetta risotto using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Rosemary and pancetta risotto

1. Lets Go Prepare 350 g of arborio rice.
2. What You needis 150 g of pancetta.
3. What You needis Sprig of rosemary.
4. What You needis of Small chopped onion.
5. Lets Go Prepare of Approx 1-1.2 litres of stock.
6. It's Knob of butter.
7. What You needis of Olive oil.
8. It's of Good amount of Parmesan.
9. What You needis of Glug of white wine.
10. Lets Go Prepare to taste of Salt.

The combination of pumpkin and pancetta: two different flavors that create an intriguing mix. Stir parmesan, rosemary, and zest in a bowl. Heat a Dutch oven over medium heat. Add olive oil; swirl to coat.

Rosemary and pancetta risotto instructions

1. Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable.
2. Melt butter with a little oil in a large pan or wok. Add onion and cook until soft. Add pancetta, rosemary and brown on medium heat.
3. And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low.
4. Continue adding more stock as needed. Cook for about 20 mins or until rice is cooked. Towards the end, add Parmesan and stir. Add salt to taste.
5. Serve with a little fresh rosemary and more Parmesan :).

Using a slotted spoon, remove pancetta from pan; drain on a paper towel. This risotto is part of my four recipe challenge to use Pernod Classic in cooking, where I have to use Pernod in an appetizer, main, side dish and dessert. Friends it's time for the main course, Easy Risotto with Peas and Pancetta. Add the onions and garlic and cook until soft. Peel and finely chop the onion and carrots, and finely chop the celery too.