Kale and Pancetta Risotto

This creamy risotto is salty from the rendered pancetta, earthy and nutty from
the kale and parmesan, and doesn't require an arm workout.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
25 minutes

Course:

Main Course Dinner

Cuisine:

Italian

Keywords:

pancetta Risotto Date Night Dinner

Instructions

1 Warm the broth separately on the stove.
2 In a low pot on medium-low heat add the pancetta. Cook the pancetta until brown
and crispy ( the time will vary depending on how thick cut your pancetta is. For
small pieces 5-7 min for a larger cut 8-10 min). Remove pancetta from the pot
and put aside for later.
3 Remove 1-2 tbsp of fat if there is excess, but save on the side. In the pancetta
fat add shallots, garlic, and thyme. Sauté for 3-5 minutes until soft and
fragrant but not brown. If you notice that you need more fat to sauté in add the
reserved fat back. (the amount of fat that renders from the pancetta all depends
on how fatty the cut of pancetta you have.)
4 Once sweated out add rice. Toast rice for another 3-5 minutes until grains begin
to become translucent.
5 Add the first round of broth. Depending on the pan add broth until it just
covers the risotto. (could be 1 cup to 1 1/2 cups). Give it a quick mix, a shake
of the pan to ensure all grains are covered and cook until rice absorbs the
majority of the broth.
6 Add more broth and repeat above steps saving 1 cup of broth. If you are worried
about the rice sticking you can shake the pan or mix at any time.
7 When all but 1 cup has been added, add the kale and final cup of broth. Mix.
8 Once all broth has been added, but not completely absorbed (15-18 minutes of
cooking) give it a taste. Rice should be loose, creamy, and al dente. If rice is
too al dente add more broth 1/2 cup at a time. Add in parmesan cheese and give
it a mix. Remove from heat. Eat immediately. Enjoy!

Kale and Pancetta Risotto

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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