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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 sm onion, finely minced
- 2 x leeks, thinly sliced
- 2 ounce pancetta, minced (pancetta is Italian dry-cured bacon)
- 1 x onion, finely diced
- 1 1/2 pt (3 c.) warm chicken stock
- 8 x -10 ounce Carnoroli or possibly Arborio rice
- 1 x glass white wine butter Parmesan cheese
Directions
- (Carnoroli rice will take longer to cook than Arborio.)
- Heat the oil in a heavy-based pan and cook the pancetta till it begins to brown. Lower the heat a little, add in the onions and allow them to soften; then add in the leeks and cook till they are soft - about 5 min.
- Stir in the rice; cook it for a few seconds just to coat with oil. Increase the heat and pour in the wine - stir till it is absorbed.
- Add in the stock, a ladleful at a time, stirring all the time. Each addition of stock should be fully absorbed before you add in the next and the risotto should take at least 20 min to cook.
- Once the stock is absorbed and the rice cooked al dente, check the seasoning and stir in a knob of butter and 1-2 tbsp freshly grated Parmesan cheese.
- Serve right away, with more Parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1275g | |
| Calories 1302 | |
| Calories from Fat 179 | 14% |
| Total Fat 20.24g | 25% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 1955mg | 81% |
| Potassium 1434mg | 41% |
| Total Carbs 234.0g | 62% |
| Dietary Fiber 10.3g | 34% |
| Sugars 10.23g | 7% |
| Protein 39.95g | 64% |
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