Try this Fresh Corn Risotto with Wild Rice and Pancetta recipe, or contribute your own.
Suggest a better descriptionIn a saucepan, cook the pancetta in hot butter and oil over medium-high heat for 3 to 5 minutes or until browned. Using a slotted spoon, remove pancetta and drain on paper towels, reserving drippings in pan. Reduce heat to medium. Add onion to reserved drippings; cook and stir for 5 minutes or until onion is tender. Add arborio rice to saucepan; cook and stir over medium heat about 3 minutes or until rice begins to brown. Stir in half of the cooked pancetta. Remove saucepan from heat. Carefully add wine and crushed red pepper; return to heat. Meanwhile, in a medium saucepan, bring 1 can chicken broth to a boil; reduce heat and simmer. Slowly add 1/2 cup of the hot broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining hot broth, 1/4 cup at a time, cooking and stirring constantly just until rice is tender and the broth has been absorbed. (This should take about 20 minutes total). Stir in corn, cooked wild rice, the 1/4 cup of cheese, the 1 tablespoon of butter pieces and black pepper. Cook over low heat for 3 minutes, stirring occasionally. If desired, add additional broth to reach desired consistency. Divide risotto among six dishes or bowls. Sprinkle risotto with the remaining cooked pancetta, shaved cheese and parsley.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 283 | ||
Calories from Fat: 129 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 26mg | 8 % | |
Sodium 268.7mg | 9 % | |
Potassium 181.2mg | 5 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 30.1g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 283
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