This traditional Venetian dish is similar to risotto, but slightly soupier and week night fast.
In a medium saucepan, barely simmer chicken broth, thyme, and Parmesan cheese rind and 1/2 tsp salt. In a second medium saucepan, crisp pancetta in 1 Tbls butter, about 6 minutes. Transfer the pancetta to a paper towel-lined plate and discard all but 2 tablespoons of the fat. Return the pan to medium and cooked shallots and sliced garlic cloves until just softened. Add rice and cook, stirring, for 3 minutes. Remove and discard the thyme and rind from the broth, then ladle 2 cups of it into the rice. Simmer until mostly absorbed, about 6 minutes. Continue adding broth and simmering 2 cups at a time. Cook until the rice is tender and soupy, a total of 20 to 25 minutes. Off heat, stir in 2 cups thawed frozen baby peas, and 1/2 tsp black pepper. Cover and let sit for 1 to 2 minutes, then stir in 3 ounces grated Parmesan and 2 tablespoons lemon juice. Top with the pancetta and more Parmesan.
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Serving Size: 1 Serving (2087g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 4450 | ||
Calories from Fat: 2581 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 286.8g | 382 % | |
Saturated Fat 85g | 425 % | |
Monounsaturated Fat 117.5g | ||
Polyunsanturated Fat 60g | ||
Cholesterol 1406.3mg | 433 % | |
Sodium 1861.8mg | 64 % | |
Potassium 3784.2mg | 100 % | |
Total Carbohydrate 82.4g | 24 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 77g | ||
Protein 360.3g | 515 % | |
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: 4450
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