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Saturday, February 7, 2015

Pea and Sundried Tomato Risotto with Crispy Pancetta

Here is my go to risotto recipe, it never fails.  ALWAYS comes out perfect!  I LOVE risotto...especially with crispy pancetta! YUM!
1 cup arborio rice
2 cups chicken broth
1 cup dry white wine
1 small shallot finely chopped
2 cloves garlic minced
a pinch or two of thyme
salt and pepper
1 Tb butter
1 - 2 Tb olive oil
1/2 cup Parmesan cheese
1/2 cup sun dried  tomatoes
1/2 cup frozen peas



In a medium pot add pancetta.  Cook until crispy.  Remove from pot and reserve to top risotto with. Heat butter, oil, shallot, garlic, thyme salt and pepper.  Add rice,  heat through about 3 minutes over medium heat.

Add 1 cup of chicken broth.  Stir often.  Add next cup of broth once the liquid is soaked up in risotto. Keep stirring! Add 1 cup white wine.

Once all liquid is about all absorbed, add peas.  When peas are heated through, add sun dried tomatoes and cheese.  Serve in pasta bowls and top with crispy pancetta, ENJOY :) 

1 comment:

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