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Chicken and Pancetta Risotto with Tallegio

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Chicken and Pancetta Risotto with Tallegio
  • Prep Time 50 min
  • Total Time 50 min
  • Servings 4
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Take a culinary trip to northern Italy without the plane fare! This creamy, dreamy risotto will take you there in style.

Ingredients

1
tablespoon butter
3
oz diced pancetta
1
carton (32 oz) Progresso™ vegetable stock
1
cup diced yellow onion
1
cup uncooked Arborio rice
1/2
cup dry white wine
4
cups baby arugula
1
cup chopped cooked chicken
2 1/2
oz Tallegio cheese, cubed (1/2 cup)
1
teaspoon finely shredded lemon peel

Directions

  • 1 In 4-quart saucepan, melt butter over medium heat. Add pancetta, and cook until crisp. Transfer to plate using slotted spoon; set aside.
  • 2 Meanwhile, in 1-quart microwavable glass measuring cup, microwave stock uncovered on High 3 to 4 minutes or until simmering.
  • 3 Cook onion in saucepan with butter 4 to 5 minutes, stirring occasionally, until translucent. Stir in uncooked rice. Cook and stir 1 to 2 minutes or until rice smells toasted. Add wine; cook 1 to 2 minutes, stirring constantly, until almost all liquid is absorbed.
  • 4 Increase heat to medium-high; stir in hot stock, 1/2 cup at a time, stirring frequently and waiting 2 to 3 minutes between additions, until all liquid is absorbed, 18 to 24 minutes.
  • 5 Remove from heat. Stir in arugula, chicken, cheese and lemon peel. Continue stirring until cheese melts and mixture is heated through. Divide among 4 bowls; top with reserved pancetta.
Tips  

Can't find pancetta? Bacon makes a fine substitute.

Adding the broth over medium-high heat speeds up the cooking process, but if it's easier for you to take it slow and cook over medium heat, that works, too! Just keep stirring in the stock until it's all incorporated and the rice achieves a creamy yet firm texture.

Nutrition Information 
No nutrition information available for this recipe
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