Creamy Leek Risotto with Crispy Pancetta

The recipe Creamy Leek Risotto with Crispy Pancettan is ready in approximately 1 hour and 10 minutes and is definitely a spectacular gluten free option for lovers of Mediterranean food. This side dish has 372 calories, 11g of protein, and 13g of fat per serving. This recipe serves 8. For $2.16 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of arborio rice, olive oil, pecorino romano cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. 113 people found this recipe to be scrumptious and satisfying. It is brought to you by Joyful Healthy Eats. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is solid. Similar recipes include leek and pancetta risotto {extra creamy!}, Leek & Pancetta Risotto, and Pancetta Leek Risotto.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 cups of arborio rice

1½ tablespoons of butter

1 tablespoon of fresh thyme, chopped

2 garlic cloves, minced

4 cups of leeks, thinly sliced

1 tablespoon of lemon juice

5¾ cup of low sodium chicken broth

1 tablespoon of olive oil

4 oz. of pancetta, small diced

½ cup of fresh pecorino romano cheese, grated

salt & pepper to taste

⅔ cup of white wine

1/3 cup of yellow onion, diced

Equipment:

cutting board

bowl

dutch oven

sauce pan

paper towels

pot

Cooking instruction summary:

Prepare the leeks, cut off the end of and then right before the dark green part of the leek starts. Next cut in half lengthways so you have two long pieces. Flip them over so both flat parts are lying face down on the cutting board. Thinly slice through the leeks. Place all sliced leeks into a bath of cold water and swirl leeks around a little bit. (leeks tend to hid alot of dirt in them so let the leeks sit for a while, dirt will fall off and gather in the bottom of the cold water bowl.) Drain well and let sit.In a medium sized saucepan, bring chicken broth to a simmer and keep it warm the duration of cooking the risotto.In a large dutch oven over medium high heat, add olive oil and pancetta. Saute for 5 minutes until pancetta is slightly browned. Remove and place on a plate with paper towel.Add butter to the dutch oven, let melt and then add leeks, garlic, onion, and thyme. Saute for about 8-10 minutes, until leeks have wilted. Stirring occasionally.Next, add in arborio rice, stir to incorporate with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.Next add in 1 cup of the broth to the leek rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}After you add in the last cup of chicken broth also squeeze in 1 tablespoon of lemon juice and pecorino romano cheese.Stirring until the liquid is absorbed.Add salt and pepper to taste.Finish off with crispy pancetta on top.Serve!

 

Step by step:


1. Prepare the leeks, cut off the end of and then right before the dark green part of the leek starts. Next cut in half lengthways so you have two long pieces. Flip them over so both flat parts are lying face down on the cutting board. Thinly slice through the leeks.

2. Place all sliced leeks into a bath of cold water and swirl leeks around a little bit. (leeks tend to hid alot of dirt in them so let the leeks sit for a while, dirt will fall off and gather in the bottom of the cold water bowl.)

3. Drain well and let sit.In a medium sized saucepan, bring chicken broth to a simmer and keep it warm the duration of cooking the risotto.In a large dutch oven over medium high heat, add olive oil and pancetta.

4. Saute for 5 minutes until pancetta is slightly browned.

5. Remove and place on a plate with paper towel.

6. Add butter to the dutch oven, let melt and then add leeks, garlic, onion, and thyme.

7. Saute for about 8-10 minutes, until leeks have wilted. Stirring occasionally.Next, add in arborio rice, stir to incorporate with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.Next add in 1 cup of the broth to the leek rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}After you add in the last cup of chicken broth also squeeze in 1 tablespoon of lemon juice and pecorino romano cheese.Stirring until the liquid is absorbed.

8. Add salt and pepper to taste.Finish off with crispy pancetta on top.

9. Serve!


Nutrition Information:

Quickview
372k Calories
11g Protein
12g Total Fat
50g Carbs
9% Health Score
Limit These
Calories
372k
19%

Fat
12g
19%

  Saturated Fat
4g
31%

Carbohydrates
50g
17%

  Sugar
2g
3%

Cholesterol
21mg
7%

Sodium
443mg
19%

Alcohol
2g
11%

Get Enough Of These
Protein
11g
23%

Manganese
0.8mg
40%

Folate
146µg
37%

Vitamin B3
5mg
26%

Vitamin B1
0.36mg
24%

Vitamin K
22µg
21%

Iron
3mg
21%

Phosphorus
190mg
19%

Vitamin A
880IU
18%

Selenium
11µg
17%

Vitamin B6
0.28mg
14%

Copper
0.26mg
13%

Calcium
110mg
11%

Vitamin C
8mg
10%

Fiber
2g
10%

Potassium
332mg
9%

Magnesium
34mg
9%

Vitamin B5
0.84mg
8%

Vitamin B2
0.13mg
8%

Zinc
1mg
8%

Vitamin E
0.8mg
5%

Vitamin B12
0.32µg
5%

covered percent of daily need
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