Red Wine & Pancetta Risotto
Red Wine & Pancetta Risotto is made with the new Swanson® Unsalted Chicken Broth for the perfect balance of flavors and salt in this delicious side dish. Pair it with a chicken breast and salad for a wonderfully wholesome meal.
Servings: 4 -6
Ingredients
- 4 oz. pancetta diced
- 2 Tbsp. butter
- 1 c. Arbiorio rice uncooked
- 2 cloves garlic diced
- 2 3/4 c. Swanson® Unsalted Chicken Broth
- 1/3 c. red wine
- 1 c. extra sharp white cheddar shredded
- 2 Tbsp. Gorgonzola
- salt to taste
Instructions
- In a Dutch oven or deep skillet, saute pancetta over medium-high heat until crispy. Remove the crisp pancetta from the pan and set aside.
- Add the butter to the rendered fat in the pan along with the rice and garlic. Toast the rice over medium heat for 2-3 minutes.
- Add 1 cup chicken broth to the pan and stir continuously until the liquid is all absorbed. Add 1 more cup of chicken broth and continue stirring until all the liquid is absorbed.
- Add the final 3/4 c. chicken broth and 1/3 c. red wine to the pan. Stir continuously until the liquid is all absorbed. Add the cheese and salt to taste. cook for an additional 1-2 minutes. Serve topped with the crispy pancetta.
Nutrition
Serving: 1grams