Radicchio and Pancetta Risotto

Author: Canadian Living

Pancetta is cured bacon often used to add flavour to a dish. Look for it in the deli section, or use thick-cut bacon instead.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 4 1/2 cups water
  • 4 1/2 cups sodium-reduced chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 2 oz pancetta diced
  • 2 oz bacon diced
  • 1/2 cup finely chopped onion
  • 3 cups shredded radicchio lettuce
  • 1 1/3 cup short grain rice (such as arborio, Vialone Nano or carnaroli)
  • 1/4 cup red wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Method

In saucepan, bring water to boil; reduce heat to low and keep warm.

In large deep skillet, heat oil over medium-high heat; fry pancetta until starting to crisp. Add onion; sauté until softened and translucent, about 2 minutes. Add radicchio and rice; sauté until radicchio is wilted and rice is coated, about 2 minutes. Stir in wine (if using) until absorbed.

Add water, 1/2 cup (125 mL) at a time, stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes total. Taste before adding last 1/2 cup (125 mL); rice should be loose, creamy but not mushy, and still slightly firm in centre.

Remove from heat. Stir in Parmesan, butter, vinegar, salt and pepper.

Nutritional facts Per each of 6 servings: about

  • Sodium 591 mg
  • Protein 8 g
  • Calories 287.0
  • Total fat 11 g
  • Potassium 142 mg
  • Cholesterol 19 mg
  • Saturated fat 6 g
  • Total carbohydrate 38 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Radicchio and Pancetta Risotto

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