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:

Equipment:

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:

covered percent of daily need