Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Risotto with Arugula and Pancetta
5-cups chicken stock (approx)
2-tbsp olive oil
1/3 to 1/2-cup diced pancetta
1-small onion, chopped
3-cloves garlic, minced
1 1/2-cups risotto rice
1/2-tsp grated lemon rind
1-tbsp lemon juice
1/3-cup grated fresh Romano cheese
3-cups packed arugula leaves
Risotto with Arugula and Pancetta

Over low heat, bring to stock to a simmer
In a saucepan, heat the oil over medium heat
Add the pancetta, onion and garlic; fry until onion is soft, about 5 minutes
Add in the rice, lemon rind; fry, stirring for about 3 minutes, or until the rice has absorbed the oil
Add 1-cup of chicken stock, stirring until absorbed
Continue adding stock, 1-cup at a time until rice is creamy and tender, 18-20 minutes in total (not all of the stock may be needed)
Add lemon juice and cheese; cook stirring until cheese is melted
Add salt to taste
Add arugula and 1/4-cup of stock and stir until arugula is wilted

Makes 8 side dish servings