Hi, I am Marie. Today, we’re going to make rosemary and pancetta risotto recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rosemary and pancetta risotto Recipe
Rosemary and pancetta risotto is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Rosemary and pancetta risotto is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook rosemary and pancetta risotto using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Rosemary and pancetta risotto:
- Take 350 g arborio rice
- Get 150 g pancetta
- Take Sprig rosemary
- Prepare Small chopped onion
- Prepare Approx 1-1.2 litres of stock
- Prepare Knob butter
- Get Olive oil
- Take Good amount of Parmesan
- Prepare Glug of
- Take to taste Salt
Steps to make Rosemary and pancetta risotto:
- 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 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 :)
So that is going to wrap this up for this exceptional dish rosemary and pancetta risotto recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
