date: 2020-07-02T07:48:21.053Z 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: Sue Ramos ratingvalue: 4.3 reviewcount: 1326 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: 142 calories recipecuisine: American preptime: "PT25M" cooktime: "PT60M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, rosemary and pancetta risotto. It is one of my favorites. This time, I'm gonna make it a little bit unique. 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 well liked of current trending foods on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. They are fine and they look fantastic. Rosemary and pancetta risotto is something which I've loved my entire life. To begin with this particular recipe, we must prepare a few ingredients. You can have rosemary and pancetta risotto using 10 ingredients and 5 steps. Here is how you can achieve it. ##### The ingredients needed to make Rosemary and pancetta risotto: 1. Take 350 g arborio rice 1. Take 150 g pancetta 1. Prepare Sprig rosemary 1. Make ready Small chopped onion 1. Get Approx 1-1.2 litres of stock 1. Prepare Knob butter 1. Get Olive oil 1. Prepare Good amount of Parmesan 1. Take 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's going to wrap this up for this special food rosemary and pancetta risotto recipe. Thanks so much for your time. I am sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!