date: 2020-09-18T20:26:59.636Z image: https://img-global.cpcdn.com/recipes/e88978d8bfce12c7/751x532cq70/rosemary-and-pancetta-risotto-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e88978d8bfce12c7/751x532cq70/rosemary-and-pancetta-risotto-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e88978d8bfce12c7/751x532cq70/rosemary-and-pancetta-risotto-recipe-main-photo.jpg author: Lottie Cox ratingvalue: 4.9 reviewcount: 47880 recipeingredient: - "350 g arborio rice" - "150 g pancetta" - "Sprig rosemary" - " Small chopped onion" - " Approx 112 litres of stock" - "Knob butter" - " Olive oil" - " Good amount of Parmesan" - " Glug of white wine" - "to taste Salt" recipeinstructions: - "Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable" - "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" - "And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low" - "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" - "Serve with a little fresh rosemary and more Parmesan :)" categories: - Recipe tags: - rosemary - and - pancetta katakunci: rosemary and pancetta nutrition: 217 calories recipecuisine: American preptime: "PT13M" cooktime: "PT42M" recipeyield: "4" recipecategory: Dessert ---  Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a special dish, rosemary and pancetta risotto. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious. The classic risotto comes in an autumn version: it is scented with pumpkin and southern flavors thanks to rosemary. Easy to prepare, quick to make, it will become the best ally of your improvised dinners. This pancetta risotto recipe is made by rendering cubes of pancetta (cured pork belly meat, sort of like thick bacon) until it's brown and crispy, and then sautéeing the rice Sweet green peas counterbalance the salty flavors of the pancetta, making this another classic variation on the traditional Italian risotto. Warm the chicken broth and rosemary in a saucepan over medium heat; set aside. Rosemary and pancetta risotto is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Rosemary and pancetta risotto is something that I have loved my whole life. To begin with this recipe, we have to first prepare a few ingredients. You can cook rosemary and pancetta risotto using 10 ingredients and 5 steps. Here is how you can achieve that. ##### The ingredients needed to make Rosemary and pancetta risotto: 1. Make ready 350 g arborio rice 1. Get 150 g pancetta 1. Make ready Sprig rosemary 1. Prepare Small chopped onion 1. Make ready Approx 1-1.2 litres of stock 1. Prepare Knob butter 1. Take Olive oil 1. Take Good amount of Parmesan 1. Get Glug of white wine 1. Prepare to taste Salt This risotto is packed with rich flavours like salty Parmesan, creamy mascarpone and nutty mushrooms. Stir in the rice with a wooden. Learn how to make Marcus Wareing and Jake's pea and pancetta risotto recipe with this easy to follow video from Great British Chefs. Make the risotto: Cook pancetta in a pressure cooker over medium-high heat until lightly browned. ##### Steps to make Rosemary and pancetta risotto: 1. Chop onion, rosemary and pancetta. Prepare the stock, I used vegetable 1. 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 1. And rice and toast for 1 min. Add wine and let it evaporate. Add about half the stock. Stir and simmer on low 1. 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 1. Serve with a little fresh rosemary and more Parmesan :) Learn how to make Marcus Wareing and Jake's pea and pancetta risotto recipe with this easy to follow video from Great British Chefs. Make the risotto: Cook pancetta in a pressure cooker over medium-high heat until lightly browned. Add the onions and garlic and cook until soft. Add the mushrooms, reserved mushroom broth, chicken stock, rosemary, salt, and pepper. Seal the pressure-cooker lid and bring the cooker to high pressure. So that is going to wrap it up with this exceptional food rosemary and pancetta risotto recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!