Cabbage, Pancetta & Gorgonzola Risotto

1. 1

   Heat 4 1/2 tbsp butter in a large saucepan. Cook onion, stirring, until softened. Add rice and stir to coat in onion mixture. Add wine. Cook, stirring, until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 35 mins.

2. 2

   Meanwhile, heat 1 tbsp olive oil in a frying pan over medium heat. Cook pancetta and chili, stirring, for 5 mins. Stir in cabbage. Cook, covered for 10 mins. Season. Stir cabbage and Gorgonzola into risotto to serve.

* Per serving · 4 servings · Values may vary.

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