Risotto al Radicchio e Pancetta (Radicchio and Pancetta Risotto)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 100 g pancetta lardons
- 320 g arborio risotto rice
- 1 radicchio
- 1 onion, finely chopped
- 100 ml red wine
- 1000 ml chicken stock
- 50 g parmesan, grated
- 20 g butter
Nutrition (per serving)
- Calories
- 504 kcal
- Protein
- 16.3 g
- Carbohydrate
- 69.4 g
- of which sugars
- 3.4 g
- Fat
- 15.9 g
- of which saturates
- 7.6 g
- Fibre
- 2.1 g
- Salt
- 3.32 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 lift out half for later.
- 2
Add the onion to the pan and cook for 6 minutes, then stir in the rice and shredded radicchio and cook for 1 minute.
- 3
Pour in the red wine and let it bubble for 1 minute, then add the chicken stock a ladleful at a time, stirring often, for about 18 minutes.
- 4
Stir in the butter, parmesan and reserved crisp pancetta.
- 5
Season with black pepper and serve straight away.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.