Risotto al Cavolo Nero e Pancetta (Cavolo Nero and Pancetta Risotto)
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Ingredients
- 100 g pancetta lardons
- 320 g arborio risotto rice
- 200 g cavolo nero, roughly chopped
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml chicken stock
- 50 g parmesan, grated
Nutrition (per serving)
- Calories
- 474 kcal
- Protein
- 17.2 g
- Carbohydrate
- 69 g
- of which sugars
- 3.8 g
- Fat
- 12 g
- of which saturates
- 5 g
- Fibre
- 3.5 g
- Salt
- 3.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pancetta in a large pan for 4 minutes until crisp, then add the onion and cook for 6 minutes.
- 2
Stir in the rice and cook for 1 minute, then pour in the white wine and let it bubble for 1 minute.
- 3
Add the chicken stock a ladleful at a time, stirring often, for about 15 minutes, then stir in the cavolo nero and cook for a further 3-5 minutes until tender and the rice is cooked.
- 4
Stir in the parmesan, season with black pepper and serve straight away.
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