Leek & Pancetta Risotto Recipe

Name: Leek & Pancetta Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: Ingredients:; 1 cup fresh flat-leaf parsley leaves; 1/4 cup chopped fresh chervil; 1 to 2 Tbs. chopped fresh tarragon; 6 Tbs. olive oil; Salt and freshly ground pepper, to taste; 3 oz. pancetta, diced; 1/2 yellow onion, chopped; 4 leeks, white and light green portions, rinsed well and thinly sliced; 3 garlic cloves, minced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 6 cups chicken broth, warmed; 2 Tbs. unsalted butter, cut into 2 pieces; 1/2 cup grated Parmigiano-Reggiano cheese

Servings: persons

Ingredients:
1 cup fresh flat-leaf parsley leaves
1/4 cup chopped fresh chervil
1 to 2 Tbs. chopped fresh tarragon
6 Tbs. olive oil
Salt and freshly ground pepper, to taste
3 oz. pancetta, diced
1/2 yellow onion, chopped
4 leeks, white and light green portions, rinsed well and thinly sliced
3 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
6 cups chicken broth, warmed
2 Tbs. unsalted butter, cut into 2 pieces
1/2 cup grated Parmigiano-Reggiano cheese

1
Directions:
2
Put the parsley, chervil, tarragon, 4 Tbs. of the olive oil, salt and pepper in a bowl. Using an immersion blender, blend until a smooth paste forms. Set the fines herbes puree aside.
3
In a saute pan or a risotto pan over medium heat, saute the pancetta until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1 Tbs. of the fat from the pan and add the remaining 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the leeks and cook, stirring occasionally, 15 to 17 minutes. Add the garlic and cook for 30 seconds.
4
Add the rice and pancetta and stir well. Cook, stirring, until the rice is translucent, 2 to 3 minutes. Add the wine and stir until it is absorbed, about 1 minute. Add the broth 1/2 cup at a time, stirring constantly until it is almost completely absorbed before adding more.
5
When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat. Stir in the butter, cheese and fines herbes puree, and season with salt and pepper. Serve immediately. Serves 4 to

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients:, 1 cup fresh flat-leaf parsley leaves, 1/4 cup chopped fresh chervil, 1 to 2 Tbs. chopped fresh tarragon, and more.

Yes, Leek & Pancetta Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek & Pancetta Risotto

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