Baked Risotto with Pancetta

Yes, you read that correctly - you can also prepare risotto in the oven! This means you wont have to constantly stir it, and youll also have time to prepare a large bowl of salad to serve with the dish!

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 150 g Meat, pork, smoked bacon

  • 1 piece Onion, raw

  • 30 g Butter, unsalted

  • 300 g Rice, white, short grain

  • 150 ml Alcohol, Wine, White

  • 700 ml Soup base, chicken, cube

  • 2 pinch Spices, pepper, black

  • 50 g Cheese, Parmesan, grated

Steps

  1. Preheat the oven to 200 degrees Celsius. Cut the pancetta into thin slices (or cubes). Peel and finely chop the onion.

  2. Place a large ovenproof pan on the stove and quickly fry the pancetta slices. Fry for 3 to 5 minutes, stirring occasionally, until they become crispy. Then add the butter and chopped onion, and fry for another 3 to 4 minutes, stirring, until the onion softens. Stir in the rice and pour in the wine. Cook over moderate heat for 2 minutes to allow the wine to evaporate.

  3. Pour the broth into the pan and mix well with the rice. Cover the pan and place it in the preheated oven for 20 to 25 minutes. Once the rice is tender, remove the pan from the oven.

  4. Stir in 2/3 of the grated Parmesan into the risotto. Season with pepper and salt if needed. Serve the prepared risotto on plates, sprinkle with the remaining Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 348.3 kcal
  • Fat: 16.28 g
    • Saturated Fat: 6.82 g
  • Carbohydrates: 38.77 g
    • Sugars: 0.62 g
  • Protein: 8.37 g
  • Fiber: 0.31 g

Advice

Instead of pancetta, you can use cooked bacon.